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Black-Eyed Pea Vinaigrette

southern.chef's picture
Ingredients
  Dried black eyed peas 16 Ounce
  Water 2 Quart
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Bay leaves 3
  Salt 2 Teaspoon
  Ground cumin 2 Teaspoon
  Marjoram 1 Teaspoon
  Vegetable oil 10 Tablespoon
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Chopped parsley 3 Tablespoon
  Dry cilantro 2 Tablespoon (Freeze Dried)
  Ground pepper 1 Teaspoon
Directions

Sort and wash peas, place in a large Dutch oven.
Add water, onion, garlic, bay leaves, salt, cumin, and marjoram, and bring to a boil.
Cover, reduce heat, and simmer 40 to 45 minutes or until peas are tender.
Drain and let cool.
Remove bay leaves.
Add remaining ingredients to peas, toss well.
Serve at room temperature.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Interest: 
Party
Servings: 
10

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3.97381
Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 319 Calories from Fat 144

% Daily Value*

Total Fat 16 g25.1%

Saturated Fat 2.2 g11.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 426.3 mg17.8%

Total Carbohydrates 33 g11.1%

Dietary Fiber 6.3 g25.1%

Sugars 1.6 g

Protein 12 g24.3%

Vitamin A 12.6% Vitamin C 44.7%

Calcium 11.1% Iron 39.5%

*Based on a 2000 Calorie diet

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Black-Eyed Pea Vinaigrette Recipe