Black-Eyed Peas Vinaigrette

Name: Black-Eyed Peas Vinaigrette
Total time: 30 min
Yield: about 1 1/2 cups
Ingredients: 1/4 pound dried black-eyed peas; 1/4 pound skin and fat from smoked ham or smoked goose breast; 4 bay leaves; 1/3 cup finely chopped onions; 2 large cloves garlic, peeled; 6 sprigs fresh parsley; 3 sprigs fresh thyme or 1/2 teaspoon dried; 1 teaspoon crushed black peppercorns; 3 cups water; 2 tablespoons balsamic vinegar; Salt to taste if desired; 1/4 cup vinaigrette sauce (see recipe)

By Craig Claiborne

Total Time: 30 minutes, plus overnight soaking
Rating: 4(14)
Comments: Read comments

Featured in: ECLECTIC, PERSONAL COOKING AS AN ART

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:about 1½ cups

¼pound dried black-eyed peas
¼pound skin and fat from smoked ham or smoked goose breast
4bay leaves
⅓cup finely chopped onions
2large cloves garlic, peeled
6sprigs fresh parsley
3sprigs fresh thyme or ½ teaspoon dried
1teaspoon crushed black peppercorns
3cups water
2tablespoons balsamic vinegar
Salt to taste if desired
¼cup vinaigrette sauce (see recipe)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

4 out of 5

14 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Elle4 years ago

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.

EleanorJ5 years ago

This is delicious! I don't soak black eyed peas before cooking, as that does not seem necessary unless the peas are very old.

Private comments are only visible to you.