Black-eyed peas may not be part of the Greek New Year’s tradition, as they are in the American South, but this recipe still makes a great, light dish.

Ingredients

  • 1 ½ cups black-eyed peas, washed and picked over
  • 1 bay leaf
  • Salt to taste
  • ¼ cup extra virgin olive oil
  • 1 red pepper, diced
  • 2 plump garlic cloves, green shoots removed, minced
  • 1 teaspoon cumin seeds, lightly crushed in a mortar
  • 1 red onion, halved and sliced (optional)
  • Freshly ground black pepper
  • ¼ cup chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons red wine vinegar
  • ½ cup crumbled feta
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      235 calories; 17 grams fat; 4 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 16 milligrams cholesterol; 180 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves four to six

Preparation

  1. Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
  2. Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
  3. If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.
  • Advance preparation: You can make the dish through step 2 up to three days before you wish to serve. Keep well covered in the refrigerator. Proceed with step 3 shortly before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.

1 hour 15 minutes

Dining and Cooking