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  Recipe Home » Vegetarian » Greek-Style Black-Eyed Peas
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  Greek-Style Black-Eyed Peas
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:
1 tbsp Olive oil
4 Green onions, sliced
1 Clove garlic, minced
1/2 tsp Dried oregano
2 cup Black-eyed peas (19 oz.can), drained and rinsed
1/4 tsp Grated lemon rind
2 tbsp Lemon juice
1/4 tsp Pepper
1 pinch Salt
2 tbsp Crumbled feta cheese, optional
Instructions:
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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