Black Eye Peas and Walnut Lettuce Wraps

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Black Eye Peas and Walnut Lettuce Wraps

 

2 cups frozen black eye

peas

3/4 cup water

1 onion, chopped

1 red pepper, seeded and

chopped

6 ounces butternut squash, cut in 1/2 inch dice; about 1 cup

diced

1/2 cup chopped walnuts

1/4 cup sherry vinegar or wine

vinegar

1/4 cup chopped parsley

salt and pepper to taste

16 leaves

iceberg lettuce or butter lettuce

 

In a medium saucepan combine the black

eye peas and water. Bring to a boil over high heat, then reduce the heat to low

and simmer, covered, for about 30 minutes, until the peas are tender but not

mushy. Discard any liquid remaining in the pan and transfer the peas to a large

bowl. Coat a large nonstick skillet with nonstick cooking spray and place over

medium high heat. Add the onion, pepper and squash and cook, stirring

occasionally, for 5 minutes. Turn the heat to low, cover the pan and continue

cooking until the squash is just tender, 5 to 7 minutes more. Stir in the

walnuts. Add the walnut mixture to the peas along with the vinegar and parsley.

Stir and toss to combine, then season with salt and pepper to taste. Let cool

slightly. Spoon about 1/4 cup of the pea and walnut mixture into each lettuce

leaf. Fold the leaves in half and eat. Serves 4.