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Black-eye peas with onions and red pepper from The New Portuguese Table: Exciting Flavors from Europe's Western Coast by David Leite and Nuno Correia

  • shallots
  • red peppers
  • parsley
  • black-eyed peas

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Notes about this recipe

  • Zosia on March 12, 2016

    Simple but delicious side dish that highlighted the inherent sweetness of the black-eyed peas. Soaking, then cooking in stock added an extra layer of flavour. This was delicious as is, tossed with greens and lemon juice, and mixed into some leftover rice.

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