Greek-Style Black-Eyed Peas 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 : ©



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


  • Iron 21.0
  • Folate 100.0
  • Calcium 4.0
  • Vitamin A 1.0
  • Vitamin C 8.0
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Greek-Style Black-Eyed Peas