Greek-Style Black-Eyed Peas

  • 1 Tbsp Olive oil
  • 4 Green onions, sliced
  • 1 Clove garlic, minced
  • 1/2 tsp Dried oregano
  • 2 cup Black-eyed peas (19 oz.can), drained and rinsed
  • 1/4 tsp Grated lemon rind
  • 2 Tbsp Lemon juice
  • 1/4 tsp Pepper
  • 1 pinch Salt
  • 2 Tbsp Crumbled feta cheese,optional image placeholder

In skillet, heat oil over medium heat; cook onions, garlic and oregano for 2 minutes or until softened. Add 2 tablespoons water, beans, lemon rind, juice, pepper and salt. Cover and cook for 1 minute until hot. (Beans can be refrigerated up to 24 hours.) Serve cold or at room temperature. Sprinkle with feta (if using). If available, substitute 2 teaspoons fresh oregano or dill for the dried oregano.

NOTES: I've made a variation of this dish. I added a chopped tomato, a handlful of chopped, pitted Kalamato olives, and doubled (or more) the feta cheese. It's very good, and serves as a main dish for two. Could handle a bit more oregano. Also, I started with dry peas rather than tinned.

Source: Anne Evans; found in Canadian Living Magazine January 1997
Submitted by: Recipe Group Member
Date: Mar 02, 1997