Black-Eyed Pea and Tomato Salad | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
We simmer a whole head of garlic with the beans, softening and mellowing its flavor, and we add it to black-eyed peas while they’re still warm
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Ingredients
- 1 head garlic, top third cut off and discarded
- 8 ounces (1½ cups) dried black-eyed peas, rinsed and drained
- 1 pint cherry OR grape tomatoes, halved
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