Marinated Field Peas
Ingredients
- 15 black peppercorns ⓘ
- 7 thyme sprigs ⓘ
- 1 head garlic, halved horizontally ⓘ
- 1 bay leaf ⓘ
- 8 cups water
- 4 cups fresh field peas (white acre, lady peas, or black-eyed peas), rinsed ⓘ
- 2 teaspoons kosher salt, divided ⓘ
- 1/2 cup minced celery ⓘ
- 1/2 cup minced red onion ⓘ
- 1/2 cup coarsely chopped fresh flat-leaf parsley ⓘ
- 1/3 cup extra-virgin olive oil ⓘ
- 1/4 cup Banyuls vinegar or Champagne or white wine vinegar ⓘ
- 1 tablespoon Dijon mustard ⓘ
- 3/8 teaspoon freshly ground black pepper
Instructions
- Place peppercorns, thyme sprigs, garlic, and bay leaf in the center of a 6-inch square piece of cheesecloth. Bring corners together, and tie bundle with kitchen twine to form a sachet. Place sachet, 8 cups water, peas, and 3/4 teaspoon salt in a large Dutch oven; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 30 minutes or until peas are tender. Stir in 3/4 teaspoon salt. Remove pan from heat; cool to room temperature in cooking liquid. Remove sachet; discard. Drain (do not rinse peas).
- Combine peas, celery, onion, and parsley in a large bowl. Combine remaining 1/2 teaspoon salt, oil, vinegar, and Dijon mustard in a small bowl, stirring with a whisk. Add vinegar mixture to pea mixture; toss to coat. Sprinkle with ground black pepper.
Nutrition & Diet Analysis (per serving)
589
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).