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marinated Black-eyed Peas (salada De Feijão Frade) 3 Cups Water
1/2 Pound Dried Black-eyed Peas (about 1 1/2 Cups)
1 Cup Finely Chopped Onion
1/4 Cup Chopped Green Bell Pepper
1/4 Cup Olive Oil
2 Cloves Garlic, Finely Chopped
2 Tablespoons Snipped Fresh Cilantro
2 Tablespoons Red Wine Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Marjoram Leaves
1/4 Teaspoon Pepper
3 Hardboiled Eggs, Sliced heat Water And Peas To Boiling In 3-quart Saucepan. Boil 2 Minutes; Reduce Heat. Cover And Simmer Until Tender, 50 To 60 Minutes; Drain. mix Peas And Remaining Ingredients Except 1 Hardboiled Egg In Large Bowl. Cover And Refrigerate 3 Hours. arrange Remaining Egg On Top Of Mixture; Sprinkle With Additional Snipped Cilantro If Desired. yields 5 Servings. |
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