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Marinated Black-Eyed Peas (Salada de Feijao Frade)



  • 3 cups water
  • 1/2 pound dried black-eyed peas (about 1 1/2 cups)
  • 1 cup finely chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon marjoram leaves
  • 1/4 teaspoon pepper
  • 3 hardboiled eggs, sliced


  1. Heat water and peas to boiling in 3-quart saucepan. Boil for 2 minutes; reduce heat. Cover and simmer until tender, 50 to 60 minutes; drain.
  2. Mix peas and remaining ingredients except 1 hardboiled egg in large bowl.
  3. Cover and refrigerate for 3 hours.
  4. Arrange remaining egg on top of mixture; sprinkle with additional snipped cilantro if desired.

Yields 5 servings


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