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Greek-style Black Eyed Peas

Ingredients

  • 2-3 tablespoons extra virgin olive oil or water or vegetable broth
  • 1 large yellow onion chopped
  • 4 garlic cloves chopped
  • 1 green bell pepper chopped
  • 2 to 3 carrots peeled and chopped
  • 1 15- oz can diced tomatoes
  • 2 cups water or vegetable broth
  • 1 dry bay leaf
  • 1 ½ tsp ground cumin
  • 1 tsp dry oregano
  • ½ tsp paprika
  • Kosher salt and black pepper
  • 2 15- oz cans black eyed peas drained and rinsed
  • Optional: ½ tsp red pepper flakes
  • 1 lime or lemon juice of
  • 1 cup chopped fresh parsley

Instructions

  • In a large pot or Dutch oven, heat extra virgin olive oil over medium heat or omit and use vegetable broth in step 2 to prevent onion and garlic from sticking to pot.
  • Add onions. Sauté briefly until translucent and fragrant. Add bell peppers and carrots. Cook for 5 minutes, tossing regularly. Add garlic and cook for 1-2 minutes more.
  • Add diced tomatoes (with their juices), water or vegetable broth, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil.
  • Add in black eyed peas. Boil for 5 minutes, then lower heat. Cover part-way and let simmer for 25 to 30 minutes (occasionally check to stir. If the black eyed pea stew looks too dry, add a tiny bit of water.)
  • Stir in lemon juice and parsley.
  • To serve, transfer to bowls. Enjoy with a side of warm Greek pita bread or on top of orzo, rice, or your favorite grain.

Notes

Recipe from The Mediterranean Dish
https://www.themediterraneandish.com/black-eyed-peas-recipe-greek/#tasty-recipes-32480
Photo by Jasmine Waheed on Unsplash