Black-Eyed Pea Relish

• Black-Eyed Peas
• 1 pound black-eyed peas, soaked 6-8 hours
• 2 tablespoons olive oil
• a medium sweet onion, quartered
• 2 cloves garlic, smashed but intact
• a ham hock, or a ham bone, or even a big chunk of ham
• Relish
• Black-eyed peas (from above)
• 1/2 cup chopped red onion
• 1 shallot, chopped
• 4 healthy-looking green onions, white part only, chopped
• 2 lovely tomatoes, peeled, seeded and chopped
• 1 cup diced peppers (red and yellow are nice, but green works too. Or orange. Or all four)
• Juice from two limes, maybe 1/4 cup
• 1 tablespoon maple syrup
• 1 cup chiffonade basil
• 1/2 cup extra-virgin olive oil
• 1 cara cara orange, supremed
• some chopped cilantro

1. Drain the black-eyed peas. In a skillet, saute the onion and the garlic until it starts to smell really good and soften a bit. Add the peas, stir, and cook for a few minutes until the peas become acquainted with the onion and garlic.
2. Pour the beans, onion and garlic into a large pot; add water to cover, bring to a boil, and cook about an hour until beans are tender. Fish out the onions and garlic, drain; or drain first, then fish out the onions and garlic; cool, and when ready, proceed with part 2.
3. Get a nice looking bowl and mix it all together. Sprinkle with chopped cilantro. Eat. Yum.

blackeyed peas, blackeyed peas, olive oil, sweet onion, garlic, ham hock, blackeyed peas, red onion, shallot, green onions, tomatoes, peppers, maple syrup, chiffonade basil, extravirgin olive oil, cara orange, cilantro

Taken from food52.com/recipes/10550-black-eyed-pea-relish (may not work)