1 pound black-eyed peas (fresh or frozen) 1 bay leaf 2 teaspoons salt 4 tablespoons olive oil 3 lemons, juice and zest of 1/2 bunch scallions (or green onions), sliced thinly 1 red pepper, roasted, skinned and seeded, and chopped 1 can chopped tomato, drained 1 chipotle pepper, finely chopped 1 bunch flat leaf parsley, coarsely chopped freshly ground black pepper, to taste
Rinse and pick over the peas; place peas in a large pot and cover with water. Add the bay leaf and salt and bring pot to a boil.
Reduce heat to simmer and cook approximately 10-15 minutes for fresh peas, slightly longer for frozen peas (they should be cooked all the way through, but not at all mushy).
Drain the cooked peas in a colander, then place the peas in a mixing bowl, pour the olive oil and lemon juice over them while still warm; let cool to room temperature without stirring.
Remove the bay leaf and stir in the remaining ingredients. Adjust the seasoning and serve at room temperature.
Nutritional data has not been calculated yet.
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