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Tennessee recipes

Makes eight servings 1 pound fresh black-eyed peas, cooked, drained and cooled 1 red bell pepper, roasted, peeled, seeded and diced 1 small red onion, diced 2 cloves garlic, minced 2 tablespoons fresh basil, chopped 3/4 cup peanut oil 1/4 cup red wine vinegar 1-1/2 teaspoons brown sugar 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon crushed red pepper flakes

In a large bowl, combine peas, peppers and onions. Set aside. In a canning jar, combine remaining ingredients, shaking well to combine. Pour over pea mixture, tossing to coat evenly. Cover and refrigerate overnight. Serve cold or at room temperature.