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Black-Eyed Peas

Black-Eyed Peas have been a traditional dish in the Greek cuisine offering a healthful meal with added garden vegetables.
Course Salad
Cuisine California Greek
Keyword black-eyed peas, Greek
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 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

Instructions

  1. Place the black-eyed peas in a saucepan, cover with water and bring to a boil. Skip this stem for canned beans.

  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.