Marinated black-eyed peas (little rock)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 48 | ounces | Black-eyed peas |
| 1 | cup | Vegetable oil |
| ½ | cup | Wine vinegar |
| 1 | Garlic clove, crushed but left whole | |
| ½ | cup | Onions, sliced |
| ½ | teaspoon | Salt |
| Cracked pepper to taste | ||
| 1 | teaspoon | Chili powder |
| 1 | cup | Stuffed green olives, sliced |
Directions
Drain peas and place in large bowl; add remaining ingredients. Cover and refrigerate for at least 24 hours. Remove garlic. Will keep, refrigerated, for 2 weeks.
From the Junior League of Little Rock.
From the Oregonian's FOODday, ⅕/93.
Posted by Stephen Ceideburg
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