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 1/2 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)
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Nutritional Information
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Nutritional analysis per serving (12 servings)
49 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 2 milligrams cholesterol; 89 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
about 1 1/2 cups
Preparation
- 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.
- 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.
- 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.
- Put vinaigrette sauce into mixing bowl.
- Drain peas and add them to sauce while they are hot. Discard cheesecloth bag. Let stand until cooled to room temperature.
Dining and Cooking