Greek black-eyed pea salad

Ingredients for 4 servings:

• 300 g beans (black-eyed peas)
• 300 g tomatoes, peeled and very finely diced
• 4 tbsp wine vinegar
• 3 tbsp olive oil, cold squeezed
• 200 g spring onion(s), cleaned, washed, cut into fine rings
• 1 bunch parsley, washed, half chopped
• 3 sprigs of mint, fresh, washed, half chopped
• 1 bay leaf
• some sugar
• some salt and pepper, black pepper, ground

Instructions

Working time approx. 20 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 40 minutes; Total time approx. 14 hours

Salata fasolia mavromatica

Wash the black-eyed peas, cover, and soak overnight. Drain the water and bring the beans to a boil in plenty of water with the bay leaf. Skim off the foam and simmer, covered, for about 40 minutes. Place the beans in a sieve and let cool slightly. Mix in a bowl with the vinegar, olive oil, salt, pepper, and sugar and let rest for one hour. Add the onion rings, tomato pieces, chopped mint, and chopped parsley. Season with salt and pepper. Transfer to a platter and garnish with the unchopped mint and parsley. Serve with fresh white bread.