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Greek-Style Black-Eyed Peas
Elle

Greek-Style Black-Eyed Peas

5 from 1 vote
As an appetizer, these black-eyed peas are light, lovely and have a perfectly harmonious bean flavor-pairing with the crunchy red pepper, green onion and fresh parsley. I added the red onions and a touch of garlic. Yum!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 221

Ingredients
  

  • 1 1/2 cups dried black-eyed peas, washed and picked over, soaked overnight (300 g)
  • 1 bay leaf
  • salt to taste
  • 1 small red onion, halved and sliced
  • 1 small red bell pepper, finely chopped
  • 1 small clove garlic, minced
  • 2 green onions, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 4 tablespoons good quality balsamic vinegar
  • 4 tablespoons extra-virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • Kalamata olives, or olives of your choice, as garnish

Instructions
 

  1. Place the black-eyed peas in a pot with the bay leaf and cover with water by 5 cm. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy (al dente), about 25-30 minutes. Drain through a colander and run some cold water over them. Cool to room temperature.
  2. In large bowl, add the black-eyed peas, red onion, red bell pepper, garlic, green onion and parsley. Toss together with the vinegar, olive oil, salt and pepper to taste.
  3. Let stand for 20 minutes to allow flavors to meld. Transfer to a serving platter and serve garnished with olives.

Nutrition

Calories: 221kcal

Notes

This is a great make ahead side dish. Allowing it to stand for 20 minutes or longer allows the flavors to meld together.

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