Black-Eyed Pea And Walnut Salad * - cooking recipe

Ingredients

1 lb. dried black-eyed peas or frijoles
8 c. water
salt and freshly ground pepper to taste
1 onion, stuck with 2 cloves
1 clove garlic, peeled
1 bay leaf
1/4 tsp. thyme
4 sprigs parsley
2 bunches scallions, sliced in thin rounds including some green tops
2 Tbsp. finely chopped shallots
1 to 2 tsp. finely minced garlic
1/4 c. finely minced parsley
3 Tbsp. red wine vinegar
2/3 c. olive, peanut or vegetable oil
2 c. walnuts
2 Tbsp. olive oil

Preparation

Rinse, pick over peas and place in kettle.
Add the water and salt, pepper, onion stuck with cloves, garlic clove, bay leaf, thyme and parsley sprigs.
Bring to boil; simmer until peas are tender, about 1 1/4 hours.
Set aside for 15 minutes.
Remove the onion, garlic, bay leaf and parsley sprigs.
Drain.
Put beans in mixing bowl.
Add scallions, shallots, garlic, parsley, vinegar and oil.
Add salt and pepper to taste.
Toss to blend well. Spread walnuts on baking sheet; sprinkle with 2 tablespoons olive oil and toast in 350\u00b0 oven for about 10 minutes.
Salt as they come out of oven; let cool, then chop coarsely and add to salad before serving.
Serve at room temperature.