Greek-style black-eyed peas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 4 | Green onions, sliced | |
| 1 | Clove garlic, minced | |
| ½ | teaspoon | Dried oregano |
| 2 | cups | Black-eyed peas (19 oz.can), drained and rinsed |
| ¼ | teaspoon | Grated lemon rind |
| 2 | tablespoons | Lemon juice |
| ¼ | teaspoon | Pepper |
| 1 | pinch | Salt |
| 2 | tablespoons | Crumbled feta cheese, optional |
Directions
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.
Recipe by: Canadian Living Magazine January 1997 By 4paws@... (Shermeyer-Gail) on Mar 02, 1997.
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