Black-Eyed Peas Vinaigrette

• 1/4 pound dried black-eyed peas
• 1/4 pound skin and fat from smoked ham or smoked goose breast
• 4 bay leaves
• 13 cup finely chopped onions
• 2 large cloves garlic, peeled
• 6 sprigs fresh parsley
• 3 sprigs fresh thyme or 1/2 teaspoon dried
• 1 teaspoon crushed black peppercorns
• 3 cups water
• 2 tablespoons balsamic vinegar
• Salt to taste if desired
• 1/4 cup vinaigrette sauce (see recipe)

1. Put peas in a bowl, and add cold water to cover to a depth of one inch above top of the peas.
2. Soak overnight.
3. Drain.
4. Open a square of cheesecloth and add skin, bay leaves, onions, garlic, parsley sprigs, thyme and peppercorns.
5. Bring edges of cheesecloth up, and tie into a bag.
6. Put drained peas, cheesecloth bag, water, vinegar and salt in saucepan or kettle, and bring to a boil.
7. Cook 12 to 15 minutes or until peas are tender.
8. Put vinaigrette sauce into mixing bowl.
9. Drain peas and add them to sauce while they are hot.
10. Discard cheesecloth bag.
11. Let stand until cooled to room temperature.

blackeyed peas, skin, bay leaves, onions, garlic, parsley, thyme, black peppercorns, water, balsamic vinegar, salt, vinaigrette sauce

Taken from cooking.nytimes.com/recipes/2233 (may not work)