Vidalia Onion and Black-Eyed Pea Relish

• 1 cup dried black-eyed peas
• 1 small sweet potato, peeled and cut into 1/2-inch cubes
• 2 3/4 teaspoons salt
• 1/4 cup olive oil
• 2 Vidalia or other sweet onions, minced
• 1/4 cup minced red bell pepper
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• 2 tablespoons raspberry or red-wine vinegar
• 1/2 teaspoon fresh-ground black pepper

1. Soak the black-eyed peas in warm water to cover for 1 hour.
2. Drain.
3. Put the black-eyed peas in a saucepan.
4. Add enough water to cover by 1 inch.
5. Add the potato and 1 3/4 teaspoons of the salt.
6. Bring to a boil over high heat.
7. Reduce the heat, cover and simmer until the peas and potatoes are tender, about 15 minutes.
8. Drain.
9. In a large frying pan, heat the oil over moderately low heat.
10. Add the onions and cook, stirring, until translucent, about 8 minutes.
11. Remove from the heat and let cool.
12. Stir in the pea and potato mixture, the bell pepper, parsley, basil, chives, vinegar, the remaining 1 teaspoon salt and the pepper.
13. Serve at room temperature.

blackeyed peas, sweet potato, salt, olive oil, vidalia, red bell pepper, flatleaf, fresh basil, fresh chives, raspberry, freshground black pepper

Taken from www.foodandwine.com/recipes/vidalia-onion-and-black-eyed-pea-relish (may not work)