Black-Eyed Peas
Black-Eyed Peas have been a traditional dish in the Greek cuisine offering a healthful meal with added garden vegetables.
Recipe type: Salad
Cuisine: Greek
Serves: 6-8
  • 1 pound dried black-eyed peas (or canned beans)
  • ¼ cup extra virgin olive oil
  • ¾ pound finely chopped fennel
  • 1 medium onion, finely chopped
  • 1 pound tomatoes, coarsely chopped
  • salt and pepper to taste
  1. Place the black-eyed peas in a saucepan, cover with water and bring to a boil.
  2. Reduce the heat to a low simmer and cook for 15 minutes. Drain.
  3. Heat olive oil in a large saucepan and sauté the fennel and onion until softened.
  4. Stir in the tomatoes and simmer for 10 minutes. Serve warm.
Recipe by California Greek Girl at