Ingredients:
- 1 1/2 cups Camellia Brand Blackeye Peas
- 3 cups water
- 1 cup finely chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/4 cup extra virgin olive oil
- 2 cloves finely chopped garlic
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon marjoram
- 1/4 teaspoon pepper
- 3 hard-boiled eggs, sliced
Directions:
- Rinse and sort peas.
- Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; reduce heat. Cover and simmer until peas are tender, 50 to 60 minutes; drain.
- In large bowl, mix cooked peas and remaining ingredients (except 1 hard-boiled egg). Cover and refrigerate 3 hours.
- Arrange remaining sliced egg on top of mixture; sprinkle with additional cilantro and serve.