Greek-style Black-eyed Peas Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
4: Green onions, sliced
1 Clove: garlic, minced
1/2 tsp: Dried oregano,
2 cup: Black-eyed peas, (19 oz.can), drained and rinsed
1/4 tsp: Grated lemon rind,
2 tbsp: Lemon juice,
1/4 tsp: Pepper,
1 pinch: Salt,
2 tbsp: Crumbled feta cheese, optional
Directions:
In skillet, heat oil over medium heat; cook onions, garlic and
oregano for 2 minutes or until softened. Add 2 tablespoons water,
beans, lemon rind, juice, pepper and salt. Cover and cook for 1
minute until hot. (Beans can be refrigerated up to 24 hours.) Serve
cold or at room temperature. Sprinkle with feta (if using).
If available, substitute 2 teaspoons fresh oregano or dill for the
dried oregano.
NOTES : Ive made a variation of this dish. I added a chopped
tomato, a handlful of chopped, pitted Kalamato olives, and doubled
(or more) the feta cheese. Its very good, and serves as a main dish
for two. Could handle a bit more oregano. Also, I started with dry
peas rather than tinned.
Recipe by: Canadian Living Magazine January 1997
By 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
Source from luhu.jp
oregano for 2 minutes or until softened. Add 2 tablespoons water,
beans, lemon rind, juice, pepper and salt. Cover and cook for 1
minute until hot. (Beans can be refrigerated up to 24 hours.) Serve
cold or at room temperature. Sprinkle with feta (if using).
If available, substitute 2 teaspoons fresh oregano or dill for the
dried oregano.
NOTES : Ive made a variation of this dish. I added a chopped
tomato, a handlful of chopped, pitted Kalamato olives, and doubled
(or more) the feta cheese. Its very good, and serves as a main dish
for two. Could handle a bit more oregano. Also, I started with dry
peas rather than tinned.
Recipe by: Canadian Living Magazine January 1997
By 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
Source from luhu.jp