Marinated Field Peas Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Banyuls vinegar is cask aged but smoother and less oaky than sherry vinegar. Sub a milder vinegar, like Champagne or white wine, that won't compete with the earthiness of the 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.
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