Black-Eyed Pea Vinaigrette

• 1 (16 ounce) package dried black-eyed peas (or 2 10-oz bags frozen)
• 8 cups water
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 bay leaves
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 1 teaspoon marjoram
• 12 cup vegetable oil, plus
• 2 tablespoons vegetable oil
• 14 cup red wine vinegar
• 3 tablespoons chopped fresh parsley
• 2 tablespoons freeze- dried cilantro
• 1 teaspoon fresh ground pepper

1. Sort and wash peas; place in a large Dutch oven.
2. Add water, onion, garlic, bay leaves, salt, cumin, and marjoram; bring to a boil.
3. Cover, reduce heat, and simmer 40--45 minutes or until peas are tender.
4. Drain and let cool.
5. Remove bay leaves.
6. Add remaining ingredients to peas; toss well.
7. Serve at room temperature.

blackeyed peas, water, onion, garlic, bay leaves, salt, ground cumin, marjoram, vegetable oil, vegetable oil, red wine vinegar, parsley, cilantro, fresh ground pepper

Taken from www.food.com/recipe/black-eyed-pea-vinaigrette-135989 (may not work)