Black-Eyed Pea Vinaigrette
|Dried black eyed peas||16 Ounce|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Ground cumin||2 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|
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.