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Greek-Style Black-Eyed Peas

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C
MineralsNatrium, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 4 Green onions - sliced

  3. 1 Garlic - minced

  4. 1/2 teaspoon 2 1/2ml Dried oregano

  5. 2 cups 474ml Black-eyed peas - drained, rinsed

  6. 1/4 teaspoon 1 1/3ml Lemon rind - grated

  7. 2 tablespoons 30ml Lemon juice

  8. 1/4 teaspoon 1 1/3ml Pepper

  9. 1 Salt

  10. 2 tablespoons 30ml Feta cheese - crumbled

Instructions Jump to Ingredients ↑

  1. In skillet, heat oil over medium heat; cook onions, garlic and oregano for 2 minutes or until softened.

  2. 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.

  3. Serve cold or at room temperature.

  4. Sprinkle with feta (if using).

  5. If available, substitute 2 teaspoons fresh oregano or dill for the dried oregano.

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