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Marinated Field Peas

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas 

Active time 5 mins
Total time 55 mins

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

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.


  • 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

Nutrition 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

How to Make It

  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.