The Soup Diva

• 1 lb bag black-eyed peas
• 1 large green bell pepper
• 1 large red onion
• 6 green onions
• 6 cloves garlic
• A few stalks of cilantro (optional)

Dressing:

• ½ cup white sugar
• ½ cup of apple cider vinegar
• ¼ cup olive oil
• ¼ cup water
• Juice of 1 lime
• 1 tbsp salt
• 1 tsp cumin
• Fresh ground black pepper to taste

Sort peas, removing any debris. Boil in 6 cups water 3 minutes, then remove from heat and cover 1 hour. Drain and rinse peas and pot well, then simmer in 6 cups fresh water with lid tilted 30-60 minutes (no salt or seasoning). Rinse peas with cold water after cooking is complete and let drain in sink. Dice pepper and onions, pull leaves from cilantro and chop lightly, and mince garlic; add all to peas in colander. In large bowl or container, add dressing ingredients and whisk really well. Add veggies to bowl, stirring only until mixed (peas will break apart if stirred too much). Let marinate in refrigerator for at least an hour before serving, to ensure ingredients soak up dressing. Serve with chips for dipping or as a side dish/salad. Keeps very well in fridge for at least a week.

Adapted from my friend Emily’s recipe.