Greek-Style Black-Eyed Peas
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 160 |
| pro | 8 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 23 g |
| fibre | 10 g |
| chol | 0 mg |
| sodium | 248 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 21 |
| vit A | 1 |
| vit C | 8 |
| folate | 100 |
Here's a versatile way to add protein to your dinner, even at the last minute. Double the recipe to pair with rice for a vegetarian meal. In summer, substitute 2 tsp (10 mL) chopped fresh oregano or dill for the dried oregano.
Ingredients
Preparation
In skillet, heat oil over medium heat; cook onions, garlic and oregano for 2 minutes or until softened. Add 2 tbsp (25 mL) water, beans, lemon rind, juice, pepper and salt.
Cover and cook for 1 minute or until hot. (Beans can be refrigerated for up to 24 hours.) Serve cold or at room temperature. Sprinkle with feta (if using).
Additional information :
Tip: You can substitute romano beans for the black-eyed peas.
Source : © CanadianLiving.com
Related content
-
-
Braised Green Beans
This is a simple dish that George Kapelos remembers with fondness from his late mother's kitchen.
-
Spinach with Feta
This tastes like the Greek spinach and feta pie (spanakopita) without the pastry.
-
