PICKLED BLACK EYED PEAS (Texas caviar, for eight)
1 pound dried black-eyed peas, picked over and rinsed
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
¼ cup finely chopped fresh flat-leaf parsley
1. 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 and discard bay leaf.
2. 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 and add parsley just before serving.
from Gourmet Magazine, January, 1999