Ingredients:
500g of dried black-eyed peas (or 7 1/2 cups of rinsed, drained canned peas)
1 tablespoon of sea salt (for dried peas)
10-12 cups of water (for dried peas)
2 green onions, finely chopped
1 medium onion, finely chopped
2 tablespoons of fresh dill, finely chopped (2 teaspoons of dried)
2 1/2 tablespoons of capers (packed in vinegar)
1 1/2 tablespoons of red wine vinegar
3-4 tablespoons of extra virgin olive oil
black Greek olives for garnish
Method:
* Using dried black-eyed peas
Day One: Pur the peas into a colander or bowl and check for any damaged peas or debris and discard. In a large pot, soak the black-eyed peas overnight in plenty of cold water to cover generously.
Day Two: Bring the peas to a boil and cook for 5 minutes. Drain and rinse. Wipe any foam residue from the pot and fill with 10-12 cups of fresh cold water. Add sea salt to the water and bring to a full boil. Add peas and when boil resumes, cover, reduce heat to low, and simmer for 40 minutes. Drain peas and transfer to a serving bowl. Toss with remaining ingredients and garnish with olives.
* Using Canned Black-Eyed Peas
Note: A 14oz can of black-eyed peas is about 1 1/2 cups of drained peas.
1. Pour peas into a colander and rinse well under running water.
2. Drain for 20 minutes and transfer to a serving bowl.
3. Toss with remaining ingredients and garnish with olives.