Black-Eyed Peas

Kuumba Recipe for the Sixth Night of Kwanzaa

4 c black-eyed peas, drained

¾ c minced bell peppers (yellow, red, green)

1 T crushed garlic

1 small onion, minced

2 T red wine vinegar

1 T balsamic vinegar

1/3 c extra virgin olive oil

2 sprigs fresh or 2 tsp dried thyme leaves

1 head Boston lettuce, separated into 8 leaves

Toss black-eyed peas with the bell peppers, garlic & onion in a medium-sized bowl. In a glass measuring cup, whisk the vinegars, olive oil & thyme for the marinade. Pour the marinade over the black-eyed pea mixture, cover, & refrigerate overnight to blend flavors, stirring occasionally. Serve by spooning black-eyed peas onto individual lettuce leaves.

copyright © December 2003