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Marinated black-eyed peas

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Don Bingham

Arkansas Governor's Mansion

3, 16-ounce cans black-eyed peas

1 cup salad oil

1/2 cup wine vinegar

1 garlic bud

1/2 teaspoon salt

Cracked pepper to taste

1 teaspoon chili powder

1 cup stuffed green olives, slided

Drain peas, add remaining ingredients. Refrigerate in covered container for a least 24 hours, remove garlic bud. Will keep for 2 weeks.

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