Low-maintenance, soft and tangy escabeche over toasted, crispy bread; simple as pie. There’s no such thing as having too many appetizers in one’s repertoire. Escabeche is great for tapas, too. —The Satisfied Craver
medium red onion, finely diced
fresh ground black pepper
extra virgin olive oil
3 1/2 cups
cooked pigeon peas
multigrain baguette, cut into rounds and toasted
In a medium saucepan, sauté the onion, garlic, bay leaves, black pepper, olive oil, and vinegar over medium-high heat about 8 minutes or until the onion becomes transparent. Remove from heat and let cool. Remove and discard the bay leaves.
In a bowl, add the vinegar-oil mixture to the pigeon peas and combine with cilantro and salt. Mix well and allow to chill for 2 to 3 hours before serving with toasted bread as crostini.
NOTE: You can use either canned pigeon peas, which are more common and easy to find, or fresh peas. If using the latter, boil them first in salted water for about 45 minutes, or until completely cooked and have turned slightly brown. They should have the same consistency as a cooked bean, while still retaining their shape.