Try this Greek-Style Black-Eyed Peas recipe, or contribute your own.
Suggest a better descriptionIn 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 Posted to MC-Recipe Digest V1 #494 by Anne Evans
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 4 | ||
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Calories: 143 | ||
Calories from Fat: 22 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 57.2mg | 2 % | |
Potassium 334.3mg | 9 % | |
Total Carbohydrate 23.1g | 7 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 16.1g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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