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Vidalia Onion and Black-Eyed Pea Relish


Colorful and tasty with chunks of sweet potato, bits of red bell pepper and flecks of fresh herbs, this relish makes a wonderful Southern-style accompaniment to roasted or grilled meat and poultry.

  1. 1 cup dried black-eyed peas
  2. 1 small sweet potato, peeled and cut into 1/2-inch cubes
  3. 2 3/4 teaspoons salt
  4. 1/4 cup olive oil
  5. 2 Vidalia or other sweet onions, minced
  6. 1/4 cup minced red bell pepper
  7. 1/4 cup chopped flat-leaf parsley
  8. 2 tablespoons chopped fresh basil
  9. 2 tablespoons chopped fresh chives
  10. 2 tablespoons raspberry or red-wine vinegar
  11. 1/2 teaspoon fresh-ground black pepper
  1. Soak the black-eyed peas in warm water to cover for 1 hour. Drain.
  2. Put the black-eyed peas in a saucepan. Add enough water to cover by 1 inch. Add the potato and 1 3/4 teaspoons of the salt. Bring to a boil over high heat. Reduce the heat, cover and simmer until the peas and potatoes are tender, about 15 minutes. Drain.
  3. In a large frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring, until translucent, about 8 minutes. Remove from the heat and let cool. Stir in the pea and potato mixture, the bell pepper, parsley, basil, chives, vinegar, the remaining 1 teaspoon salt and the pepper. Serve at room temperature.
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