Vidalia Onion and Black-Eyed Pea Relish

Ingredients

• 1 cup dried black-eyed peas
• 1 small sweet potato
• peeled and cut into 1/2-inch cubes
• 2 3/4 teaspoons salt
• 1/4 cup olive oil
• 2 Vidalia or other sweet onions
• minced
• 1/4 cup minced red bell pepper
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• 2 tablespoons raspberry or red-wine vinegar
• 1/2 teaspoon fresh-ground black pepper

Instructions

1. Soak the black-eyed peas in warm water to cover for 1 hour.
2. Drain.
3. Put the black-eyed peas in a saucepan.
4. Add enough water to cover by 1 inch.
5. Add the potato and 1 3/4 teaspoons of the salt.
6. Bring to a boil over high heat.
7. Reduce the heat, cover and simmer until the peas and potatoes are tender, about 15 minutes.
8. Drain.
9. In a large frying pan, heat the oil over moderately low heat.
10. Add the onions and cook, stirring, until translucent, about 8 minutes.
11. Remove from the heat and let cool.
12. Stir in the pea and potato mixture, the bell pepper, parsley, basil, chives, vinegar, the remaining 1 teaspoon salt and the pepper.
13. Serve at room temperature.