Black-eyed Peas Vinaigrette Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Dried black-eyed peas,
8 cup: Water,
Salt to taste,
Pepper to taste,
1 each: Onion stuck w/2 cloves,
1 each: Garlic clove, peeled
1 each: Bay leaf,
1/4 tsp: Dried thyme,
4 each: Sprigs parsley,
1/3 cup: Finely chopped onion,
2 tbsp: Finely chopped shallots,
1 tsp: Finely minced garlic,
1/4 cup: Finely chopped parsley,
3 tbsp: Red wine vinegar,
2/3 cup: Olive, peanut, or veggie oil
Directions:
1. Rinse and pick over the peas and place in a kettle. Add the
water, salt, pepper, and onion stuck with cloves. Tie the garlic
clove, bay leaf, thyme, and parsley sprigs in a cheesecloth bag,
and add it. Bring to the boil and simmer until the peas are
tender, about 1 hour and 15 minutes. Set aside for 15 minutes.
2. Remove the onion and cheesecloth bag. Drain the peas.
3. Put the peas in a mixing bowl. Add the chopped onion, shallots,
minced garlic, chopped parsley, vinegar, and oil. Add salt and
pepper to taste. Toss to blend well. Serve lukewarm or at room
temperature.
From Craig Claibornes "Southern Cooking"
Posted by Wesley Pitts
Source from luhu.jp
water, salt, pepper, and onion stuck with cloves. Tie the garlic
clove, bay leaf, thyme, and parsley sprigs in a cheesecloth bag,
and add it. Bring to the boil and simmer until the peas are
tender, about 1 hour and 15 minutes. Set aside for 15 minutes.
2. Remove the onion and cheesecloth bag. Drain the peas.
3. Put the peas in a mixing bowl. Add the chopped onion, shallots,
minced garlic, chopped parsley, vinegar, and oil. Add salt and
pepper to taste. Toss to blend well. Serve lukewarm or at room
temperature.
From Craig Claibornes "Southern Cooking"
Posted by Wesley Pitts
Source from luhu.jp
Tags
Vegetables