Kwanzaa Recipes:Pickled Black-Eyed Peas

[Guest guest]

Recipe for the Sixth Night

Pickled Black-Eyed Peas

Part of the African legacy brought to North American

Serves 8

 

2 cans black-eyed peas, drained

1/4 cup minced dark purple bell pepper

1/4 cup minced green bell pepper

1 tablespoon finely minced garlic

1 head Boston lettuce, separated into 8 leaves

1 small onion, minced

2 tablespoons red wine vinegar

1/4 cup minced red bell pepper

1 tablespoon basalmic vinegar

1/3 cup olive oil

2 branches fresh thyme, crumbled

 

Pour the drained black-eyed peas into a medium-sized

bowl and add the bell peppers, garlic and onion. In

another bowl, combine the vinegars, olive oil and

thyme to form the marinade. Pour the marinade over the

black-eyed pea mixture, cover with plastic wrap, and

refrigerate overnight so that the flavours blend,

stirring occasionally.

 

When ready to serve, place the lettuce leaves on

individual plates, spoon the black-eyed peas onto the

lettuce and serve.

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

Mail Plus - Powerful. Affordable. Sign up now.

http://mailplus.