Black-Eyed Peas Vinaigrette
Updated August 6, 2015
- Total Time
- 30 minutes, plus overnight soaking
- Rating
- Comments
- Read comments
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Ingredients
¼ pound dried black-eyed peas
¼ pound skin and fat from smoked ham or smoked goose breast
4 bay leaves
⅓ cup finely chopped onions
2 large cloves garlic, peeled
6 sprigs fresh parsley
3 sprigs fresh thyme or ½ teaspoon dried
1 teaspoon crushed black peppercorns
3 cups water
2 tablespoons balsamic vinegar
Salt to taste if desired
¼ cup vinaigrette sauce (see recipe)
Nutritional analysis per serving
17 grams carbs; 8 milligrams cholesterol; 204 calories; 4 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 3 grams fiber; 864 milligrams sodium; 9 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put peas in a bowl, and add cold water to cover to a depth of one inch above top of the peas. Soak overnight. Drain.
- Step 2
Open a square of cheesecloth and add skin, bay leaves, onions, garlic, parsley sprigs, thyme and peppercorns. Bring edges of cheesecloth up, and tie into a bag.
- Step 3
Put drained peas, cheesecloth bag, water, vinegar and salt in saucepan or kettle, and bring to a boil. Cook 12 to 15 minutes or until peas are tender.
- Step 4
Put vinaigrette sauce into mixing bowl.
- Step 5
Drain peas and add them to sauce while they are hot. Discard cheesecloth bag. Let stand until cooled to room temperature.
Private Notes
Comments
I also did not presoak the beans. I added 1 1/2 tablespoons of whole grain Dijon mustard to the vinaigrette to help with emulsification. I left the salt out of the vinaigrette. I threw the peas, vinaigrette and all, into a bowl with half a 28oz bag (Costco) of Taylor Farms Sweet Kale Chopped Salad Kit, including half the dried cranberries and pumpkin seeds, but not the dressing. Perfect for New Year's Eve, as it includes the greens and the black-eyed peas traditional in the South.
This is delicious! I don't soak black eyed peas before cooking, as that does not seem necessary unless the peas are very old.