Marinated Field Peas

Cooking Light
Marinated Field PeasRecipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas 

Banyuls vinegar is cask aged but smoother and less oaky than sherry vinegar. Sub a milder vinegar, like Champagne or white wine, that won't compete with the earthiness of the peas.

Serves 12 (serving size: about 1/2 cup)


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15 black peppercorns
7 thyme sprigs
1 head garlic, halved horizontally
1 bay leaf
8 cups water
4 cups fresh field peas (white acre, lady peas, or black-eyed peas), rinsed
2 teaspoons kosher salt, divided
1/2 cup minced celery
1/2 cup minced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
1/4 cup Banyuls vinegar or Champagne or white wine vinegar
1 tablespoon Dijon mustard
3/8 teaspoon freshly ground black pepper


Active: 5 Minutes
Total: 55 Minutes

1. Place peppercorns, thyme sprigs, garlic, and bay leaf in the center of a 6-inch square piece of cheesecloth. Bring corners together, and tie bundle with kitchen twine to form a sachet. Place sachet, 8 cups water, peas, and 3/4 teaspoon salt in a large Dutch oven; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 30 minutes or until peas are tender. Stir in 3/4 teaspoon salt. Remove pan from heat; cool to room temperature in cooking liquid. Remove sachet; discard. Drain (do not rinse peas).

2. Combine peas, celery, onion, and parsley in a large bowl. Combine remaining 1/2 teaspoon salt, oil, vinegar, and Dijon mustard in a small bowl, stirring with a whisk. Add vinegar mixture to pea mixture; toss to coat. Sprinkle with ground black pepper.

Created date

May 2016

Nutritional Information

Calories 251
Fat 6.7 g
Satfat 1 g
Monofat 4.5 g
Polyfat 0.9 g
Protein 13 g
Carbohydrate 36 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 5 mg
Sodium 165 mg
Calcium 70 mg
Sugars 5 g
Est. Added Sugars 0 g