Total: 10 hours, 5 minutesYield: Makes 6 servings
*I added tilapia (seasoned with lemon, salt and pepper) and salsa, served with warm tortillas...it made an awesome combo...totally dinner-worthy
Ingredients
1 (16-oz.) package frozen black-eyed peas
1/4 cup chopped fresh cilantro
1/4 cup red pepper jelly
1/4 cup red wine vinegar
2 tablespoons olive oil
1 jalapeño pepper, seeded and minced
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced red bell pepper
1/3 cup diced red onion
2 large fresh peaches, peeled and diced (I used frozen and it worked out fine)
2 cups torn watercress (near parsely and cilantro)1 (16-oz.) package frozen black-eyed peas
1/4 cup chopped fresh cilantro
1/4 cup red pepper jelly
1/4 cup red wine vinegar
2 tablespoons olive oil
1 jalapeño pepper, seeded and minced
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced red bell pepper
1/3 cup diced red onion
2 large fresh peaches, peeled and diced (I used frozen and it worked out fine)
Preparation:
1. Prepare peas according to package directions, simmering only until al dente; drain and let cool 1 hour.
2. Whisk together cilantro and next 6 ingredients in a large bowl. Add cooked black-eyed peas, bell pepper, and onion, tossing to coat; cover and chill 8 hours. Stir peaches and watercress into pea mixture just before serving.
Southern Living, JANUARY 2011
1 comment:
Yum! Thanks for posting. :)
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