El Paso Black-eyed Pea Salad

1 lb package (16 oz dry) black eyed peas, rinsed and cleaned (picked through)
4 cups beef broth
6 cups water
3 cloves garlic peeled and quartered
1 large onion, peeled and cut into thirds
2 bay leaves
1 stick cinnamon
1/2 tsp ground black pepper
2/3 cup chopped green onion
1 large red bell pepper, cut into 1 inch long stripes (in winter substitute with bottled roasted peppers)
1 cup jicama, cut into 1/4-inch dice
1/4 cup chopped cilantro
Spinach leaves and tomato wedges (in winter substitute with bottled sundried tomatoes)

Cumin vinaigrette:
2 tablespoons Dijon mustard
1 clove garlic
1/2 cup white wine vinegar
1 teaspoon salt
1/4 tsp ground white pepper (black OK)
1/2 tsp ground cumin
3/4 cup vegetable oil

Whisk all ingredients together until well blended.

To serve:
Toss peas with green onion, red pepper, jicama and cilantro. Mound on to platter lined with cleaned fresh spinach leaves;
In summer, garnish with alternating ring slices of green bell peppers and fresh tomato wedges.
Serves 12

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See also:
Hoppin’ John - Blacked-eyed peas

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