1 c Pigeon peas, soaked
1 sm Red onion, chopped
3 tb White vinegar
1/2 ea Garlic cloves, pressed
10 tb Olive oil
1 ea Canned tomatillo, mashed
Salt & pepper
1 ea Scotch bonnet, seeded &
-- pressed

1. Drain the soaked beans, cover with water, add some salt, bring to a
   boil & simmer until tender. Drain, rinse & cool, covered, in the
   refrigerator.
   
   
2. While the beans are cooking, mix together the other ingredients to
   make into a marinade. Mix the marinade with the cooled beans. Cover
   & leave in the refrigerator for 1 to 2 days. Serve as part of an
   hors d'ouevre selection or as a salad with lettuce.
   
   
3. VARIATION: Substitute pigeon peas with chick peas, black-eyed peas,
   small white or red beans.
   
   
4. In place of the canned tomatillo, use a fresh one, boiled until
   tender & mashed.