Black-eyed peas cooked with greens is a classic Greek preparation. I decided to add a chile pepper to the beans, just to spice things up a little. I like to serve the beans with bulgur, but you can also serve them with farro.
- 1 pound black-eyed peas
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 1 to 2 serrano peppers, minced (optional)
- 1 bay leaf
- Salt to taste
- 1 bunch Swiss chard (about 1 pound), stemmed, leaves washed in two changes of water, stems diced if wide and fleshy, discarded if thin and stringy
- ¼ cup chopped fresh dill or cilantro
- Freshly ground pepper to taste
- 3 cups cooked farro or bulgur
- 1 red pepper, cut in small dice, for topping
- 2 ounces feta, crumbled
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
288 calories; 7 grams fat; 2 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 9 grams dietary fiber; 5 grams sugars; 10 grams protein; 8 milligrams cholesterol; 258 milligrams sodium
- Rinse the beans and pick over to check for stones. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes, and add half the garlic and the chiles. Cook, stirring, until fragrant, 30 seconds to a minute, and add the black-eyed peas, 2 quarts water and the bay leaf. Bring to a boil, reduce the heat to low, and skim off any foam that rises. Cover and simmer 30 minutes.
- Add salt to taste and the remaining garlic. A handful at a time, stir in the chard. As the greens wilt, stir in another handful, until all the greens have been added. Bring back to a simmer, cover and simmer over low heat for 15 to 20 minutes, or until the greens and beans are tender.
- Stir in the remaining tablespoon of olive oil and the dill or cilantro, cover and continue to simmer for another 5 minutes. Add salt and freshly ground pepper to taste.
- Spoon farro or bulgur into bowls or onto plates. Top with the beans. Top the beans with diced red pepper and crumbled feta, and serve.
- Advance preparation: The beans will keep for 3 or 4 days in the refrigerator, with or without the greens added.