Black-Eyed Pea And Walnut Salad *

• 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

1. Rinse, pick over peas and place in kettle.
2. Add the water and salt, pepper, onion stuck with cloves, garlic clove, bay leaf, thyme and parsley sprigs.
3. Bring to boil; simmer until peas are tender, about 1 1/4 hours.
4. Set aside for 15 minutes.
5. Remove the onion, garlic, bay leaf and parsley sprigs.
6. Drain.
7. Put beans in mixing bowl.
8. Add scallions, shallots, garlic, parsley, vinegar and oil.
9. Add salt and pepper to taste.
10. Toss to blend well. Spread walnuts on baking sheet; sprinkle with 2 tablespoons olive oil and toast in 350u0b0 oven for about 10 minutes.
11. Salt as they come out of oven; let cool, then chop coarsely and add to salad before serving.
12. Serve at room temperature.

blackeyed, water, salt, onion, clove garlic, bay leaf, thyme, parsley, bunches scallions, shallots, garlic, parsley, red wine vinegar, olive, walnuts, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763307 (may not work)