Rinse peas well. Heat 2 Tbsp. peanut oil and sauté onion, green pepper, jalapeno, bay leaves and garlic until soft but not browned. In a bowl combine beans with sauted vegetables. Remove bay leaves. Add ¼ cup peanut oil, wine vinegar, parsley, salt and cayenne. Toss gently. Serve with lightly toasted whole wheat bread squares, crackers, pita chips or corn tortillas.
