Recipe for cooking marinated black-eyed peas
Recipes from Spain and Portugal :: Spanish and Portuguese Potato, Grain and Rice Dishes
3 c. water
1/2 pound dried black-eyed peas (about 1 1/2 (one and one-half) c.)
1 c. finely chopped onion
1/4 c. chopped green bell pepper
1/4 c. olive oil
2 cloves garlic, finely chopped
2 Tbsp. snipped fresh cilantro
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. marjoram leaves
1/4 tsp. pepper
3 hardboiled eggs, sliced
Heat water and peas to boiling in 3-quart saucepan. Boil 2 mins.; reduce heat. Cover and simmer until tender, 50 to 60 mins.; drain.
Mix peas and remaining ingredients except 1 hardboiled egg in large bowl. Cover and refrigerate 3 hours.
Arrange remaining egg on top of mixture; sprinkle and distribute with additional snipped cilantro if desired.
Yields 5 servings.
