Marinated Field Peas

14 ingredients
2 steps

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

Directions

  1. 1
    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).
  2. 2
    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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