Black-Eyed Peas Vinaigrette - cooking recipe

Ingredients

1 lb. dried black-eyed peas
1 clove garlic
1/4 tsp. thyme
1 bay leaf
4 sprigs fresh parsley
1 onion
2 whole cloves
1/3 c. onion, chopped
2 Tbsp. shallots, chopped
1 tsp. garlic, crushed
2 Tbsp. red wine vinegar
2/3 c. olive oil
1/4 c. fresh parsley, chopped

Preparation

Soak peas overnight in water; drain.
Place the garlic, thyme, bay leaf and 4 sprigs fresh parsley in a cheesecloth bag.
Place the peas and the bag in a saucepan with 8 cups of water.
Add 1 onion studded with 2 whole cloves.
Cook for 1 1/4 hours.
Discard the cheesecloth bag and the onion.