Recipe By: Jen Rose Smith
Two Cypriot specialties good olive oil and fresh lemons lend sunny flavor to this simple bean dish. Chard adds a hearty touch. Top with a dollop of yogurt, for a meatless meal.
Per Servings: 186 calories; protein 7.6g; carbohydrates 23.1g; dietary fiber 7.1g; sugars 5.4g; fat 7.6g; saturated fat 1.1g; vitamin a iu 4636.3IU; vitamin c 28.6mg; folate 177.1mcg; calcium 73.8mg; iron 3.5mg; magnesium 104.9mg; potassium 542.9mg; sodium 307.8mg.
Serving Size: about 1 cup
Ready in: 45 mins
- 1 cup dried black-eyed peas
- 1 ½ teaspoons salt, divided
- 3 tablespoons Opus Black, divided
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 pound chard, trimmed and coarsely chopped
- 3 cups low-sodium vegetable broth or no-chicken broth
- 4 tablespoons lemon juice, divided
Place black-eyed peas and 1 teaspoon salt in a medium bowl. Cover with cold water by 2 inches and soak overnight.
Drain and rinse the peas. Transfer to a medium saucepan with the remaining 1/2 teaspoon salt. Cover with 4 cups water. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook until the peas are almost tender, about 15 minutes. Drain.
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add chard; cook, stirring occasionally, until the greens are slightly wilted, 2 to 3 minutes more. Add the peas, broth and 2 tablespoons lemon juice. Cook, stirring occasionally, until the peas are tender, about 20 minutes.
Serve warm, drizzled with the remaining 2 tablespoons each oil and lemon juice.