Hattie B’s Black-Eyed Pea Salad

• Gluten free

• Meat

  • 4 oz Bacon

• Produce

  • 2 cups Black-eyed peas, dried
  • 1 tbsp Flat leaf parsley, fresh
  • 1 Garlic clove
  • 1 Green bell pepper
  • 1 Red bell pepper
  • 2 Scallions

• Canned Goods

  • 6 cups Chicken or vegetable broth, low sodium

• Baking & Spices

  • 1 1/2 tsp Black pepper, freshly ground
  • 1 tbsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Champagne vinegar or white wine vinegar
  • 1/4 cup Malt or apple cider vinegar
  • 1/2 cup Olive oil

Found on lifeloveandgoodfood.com

Description

Ingredients

• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 scallions, thinly sliced
• 1 garlic clove, finely chopped
• ½ cup olive oil
• ¼ cup Champagne vinegar or white wine vinegar
• ¼ cup malt or apple cider vinegar
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon kosher salt
• 1½ teaspoon freshly ground black pepper
• 2 cups dried black-eyed peas (about 12 oz.)
• 4 oz. bacon (about 4 slices)
• 6 cups low-sodium chicken or vegetable broth

Directions

• Whisk all vinaigrette ingredients together in a small bowl. Cover and chill vinaigrette at least 4 hours.
• Rinse black-eyed peas and place in a bowl and cover with at least 4 inches of cold water. Chill overnight.
• Drain the soaked beans.
• Cook bacon in a large pot over medium heat, turning occasionally, until brown, but not crisp, about 5 minutes. Add beans to the pot and carefully pour in the broth,
• Bring mixture to a boil and reduce heat. Simmer, stirring occasionally, until beans are tender, 25–30 minutes; remove bacon.
• Transfer beans to a large bowl and toss with the vinaigrette. Chill about 1 hour before serving.