Heirloom Tomatoes with Shell Beans Vinaigrette

Heirloom Tomatoes with Shell Beans Vinaigrette
Photo by Elinor Carucci


  • ¼ cup balsamic vinegar
  • 1 bay leaf
  • 2 cups low-salt chicken broth
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon olive oil
  • 4 fresh medium basil leaves, thinly sliced
  • 3 ½ teaspoons fresh thyme
  • + 5 more ingredients
    • 4 medium heirloom tomatoes
    • 4 garlic cloves, minced
    • 1 cup chopped sweet onion (such as Vidalia or Maui)
    • 4 cups shelled fresh or frozen black-eyed peas
    • or frozen black-eyed , crowder peas, or purple hull peas

Heat 1 tablespoon olive oil in medium saucepan over medium-high heat. Add onion; sauté 4 to 5 minutes. Add garlic, bay leaf, and 1/2 teaspoon thyme; stir 1 minute. Add peas and broth; bring to boil. Cover with lid slightly ajar; reduce heat to medium-low. Simmer until peas are soft, stirring occa...

View full recipe at Epicurious


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