1 can black-eyed peas

2 Tbsp. peanut oil

1 large onion, chopped

1 large green pepper, chopped

3 bay leaves

1 jalapeno pepper, seeded and chopped fine

2 cloves garlic, crushed

¼ cup peanut oil

2 Tbsp. white wine vinegar

2 Tbsp. chopped fresh parsley

salt

¼ tsp. cayenne

Rinse peas well. Heat 2 Tbsp. peanut oil and sauté onion, green pepper, jalapeno, bay leaves and garlic until soft but not browned. In a bowl combine beans with sauted vegetables. Remove bay leaves. Add ¼ cup peanut oil, wine vinegar, parsley, salt and cayenne. Toss gently. Serve with lightly toasted whole wheat bread squares, crackers, pita chips or corn tortillas.

(Bean Banquets from Boston to Bombay)