2 cups black eyed peas

3 teaspoons ground coriander

3 minced garlic cloves

3 tablespoons grated fresh ginger

½ chopped red pepper

Olive oil

Wine vinegar

Salt and cayenne pepper to taste

Hungarian paprika to taste

 

Soak peas and place in a pot with enough water to cover, plus 1 additional inch of water. Add coriander, garlic, ginger and red pepper. Cook until soft but still slightly chewy about one hour. In meantime, prepare dressing by mixing olive oil, salt and paprika. Add enough vinegar to create a 2:1 oil to vinegar ratio. Taste and adjust seasonings. When peas are cooked, drain the peas and remove them from heat. Add vinegar and olive oil mixture to peas and allow them to cool to room temperature. Taste again and adjust seasonings. Serve at room temperature or cold.