This dish is also known as Texas caviar.

Serves 8 to 10.

INGREDIENTS

  • 1 pound dried black-eyed peas
  • 1 bay leaf
  • 2 teaspoons salt
  • 2 red bell peppers
    1 small onion
  • 2 large garlic cloves
  • 6 tablespoons red-wine vinegar
  • 2/3 cup vegetable oil
  • 1/4 cup finely chopped freshflat-leafed parsley leaves

  • DIRECTIONS

    Pick over black-eyed peas and rinse. In a 5-quart kettle simmer peas with bay leaf in water to cover by 2 inches until tender, 25 to 30 minutes, and remove kettle from heat. Stir in salt and let peas stand 5 minutes. Drain peas in a colander and discard bay leaf.


    While peas are simmering, finely chop bell peppers and onion and mince garlic. In a large bowl whisk together vinegar and oil until combined well and stir in hot peas, bell pepper, onion, garlic, and salt and pepper to taste. peas may be made 1 day ahead and chilled, covered. Bring peas to room temperature before serving.
    Just before serving, stir parsley into peas.