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Greek-style black-eyed peas

Yield: 4 Servings

1 tb Olive oil      4 Green onions sliced
1 Clove garlic minced      1/2 ts Dried oregano
2 c Black-eyed peas (19 oz.can) -drained and rinsed      1/4 ts Grated lemon rind
2 tb Lemon juice      1/4 ts Pepper
1 pn Salt      2 tb Crumbled feta cheese

-optional 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 : I've 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. It's 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.

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More