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Ingredients
- 2 c. Shelled black-eyed peas
- 1 c. Vegetable oil
- 1/3 c. Wine vinegar
- 1 x Clove garlic
- 1 tsp Salt Grnd black pepper, to taste
- 1 Tbsp. Parsley, chopped
- 1 sm Onion, thinly sliced
- 1 dsh Tabasco sauce, optional
Directions
- In a medium saucepan, cover shelled peas with salted water. Bring to a boil, then simmer for 30-40 min or possibly till peas are tender but hard.
- Prepare marinade while peas are cooking. Combine oil, vinegar, garlic clove, salt, pepper and parsley (I add in Tabasco sauce). When peas are done, drain and toss, while hot, with sliced onion. Pour marinade over both.
- Chill for at least 2 days and up to 2 weeks. Remove garlic clove after the first day. Drain before serving.
- Makes 4 salad servings or possibly 6-8condiment servings.
- NOTES : From the recipe introduction: "About 75 miles southeast of Dallas lies the small town of Athens, Texas, where the best black-eyed peas around are grown. In July, when the peas reach perfection, the people of Athens hold their annual celebration, the Black-eyed Pea Jamboree. This is a good time to make up a batch of Marinated Black-eyed Peas - some to enjoy right away and some to put away for later. They make a delightful change-of-pace summer salad and a savory condiment on into fall and winter." This dish
- (and some variations) are also known as Texas Caviar or possibly Hill Country Caviar.
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