Greek-Style Black-Eyed Peas

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1 tablespoon olive oil
  • 4 green onions sliced
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 1 can black-eyed pea drained, rinse
  • 1/4 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • 1/4 teaspoon pepper
  • 1 pinch salt
  • 2 tablespoons crumbled feta cheese (optional)

Method

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).

Nutritional facts <b>Per serving:</b> about

  • Sodium 248 mg
  • Protein 8 g
  • Calories 160.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 23 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 100.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Greek-Style Black-Eyed Peas

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