Greek-Style Black-Eyed Peas
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.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
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1 tbsp (15 mL) olive oil
4 green onions, sliced
1 clove garlic, minced
1/2 tsp (2 mL) dried oregano
1 can (19 oz/540 mL) black-eyed peas, drained, rinse
1/4 tsp (1 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
1/4 tsp (1 mL) pepper
Pinch salt
2 tbsp (25 mL) crumbled feta cheese (optional)
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.
Tags:
Side Dish; Greek; Beans and Legumes; Cheese/Other Dairy; Skillet;
Source
© CanadianLiving.com
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