Ingredients

  • 165 grams dried black-eyed peas
  • 1 yellow bell pepper 1/4 inch dice
  • ½ red bell pepper 1/4 inch dice
  • ½ jalapeno minced
  • 60 milliliters olive oil
  • 60 milliliters white wine vinegar
  • 10 grams fresh chives minced
  • 2 tablespoons red onion minced
  • 1 clove garlic minced

Directions

1. Cover peas with cold water by 2 inches. Bring water to a boil and boil peas 2 minutes. Remove pan from heat. Soak peas 1 hour. If peas still need cooking simmer until tender, about 20 minutes. Drain peas in a sieve.
2. Combine all ingredients and season with salt and pepper. Chill peas, covered, at least 4 hours and up to 2 days.
3. Serve peases chilled or at room temperature on toasts or with grilled or roasted meats. 6 servings makes about 3 cups.

Notes
Serving Ideas:Original recipes makes about 3 cups or 6 servings.


Categories
Dishes, Side
Keywords
Side Dishes
MacGourmet downloadPickled Black-Eyed Peas. To import, drag image to your MacGourmet recipe box.