Black-Eyed Peas Vinaigrette

Directions

1. 1
   Put peas in a bowl, and add cold water to cover to a depth of one inch above top of the peas.
2. 2
   Soak overnight.
3. 3
   Drain.
4. 4
   Open a square of cheesecloth and add skin, bay leaves, onions, garlic, parsley sprigs, thyme and peppercorns.
5. 5
   Bring edges of cheesecloth up, and tie into a bag.
6. 6
   Put drained peas, cheesecloth bag, water, vinegar and salt in saucepan or kettle, and bring to a boil.
7. 7
   Cook 12 to 15 minutes or until peas are tender.
8. 8
   Put vinaigrette sauce into mixing bowl.
9. 9
   Drain peas and add them to sauce while they are hot.
10. 10
    Discard cheesecloth bag.
11. 11
    Let stand until cooled to room temperature.