Description
A simple and nutritious Greek black-eyed peas recipe that’s packed with flavor and easy to prepare.
Ingredients
Scale
- 2 cups dried black-eyed peas
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 4 cups water or vegetable broth
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
- Rinse the black-eyed peas and soak them in water for at least 4 hours or overnight.
- Drain the soaked peas and set them aside.
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add diced tomatoes, oregano, bay leaf, salt, and pepper. Cook for 5 minutes.
- Add the drained black-eyed peas and water or vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 45-50 minutes or until peas are tender.
- Stir in lemon juice and adjust seasoning if needed.
- Garnish with fresh parsley before serving.
Notes
- Soaking the peas reduces cooking time.
- You can use canned black-eyed peas for a quicker version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Greek black-eyed peas, vegetarian recipe, healthy meal