- 1 cup fresh black-eyed peas (shelled) (can use dry beans, just cook for a longer period of time)
- 1/3 cup water
- 1 small onion, chopped
- 1 small red pepper, seeded and chopped
- 3/4 cup diced butternut squash (cut into 1/2-inch dice)
- 1/4 cup chopped walnuts
- 1/8 cup sherry vinegar or wine vinegar
- 1/8 cup chopped parsley
- salt and pepper to taste
- 8 leaves butter lettuce (or other leaf lettuce)
- In a medium saucepan combine the black-eyed peas and water.
- Bring to a boil boil over high heat, then reduce the heat to low and simmer covered, for about 30 minutes, until the peas are tender but not mushy.
- Discard any liquid remaining in the pan and transfer the peas to a large bowl.
Coat a large nonstick skillet with nonstick cooking spray and place over medium-high heat.
- Add the onion, pepper and squash and cook, stirring occasionally, for 5 minutes.
- Turn the heat to low, cover the pan and continue cooking until the squash is just tender, 5 – 7 minutes more.
- Stir in the walnuts.
- Add the walnut mixture to the peas along with the vinegar and parsley.
- Stir and toss to combine, then season with salt and pepper to taste.
Let cool slightly.
- Spoon about 1/4 cup of the pea and walnut mixture into each lettuce leaf.
- Fold the leaves in half and eat them “taco-style.”