| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Canadian | Canadian li, Grains & be, Herbs, Potatoes, Rice | 4 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 4 | Green onions, sliced | |
| 1 | Clove garlic, minced | |
| 1/2 | t | Dried oregano |
| 2 | c | Black-eyed peas, 19 oz.can |
| drained and rinsed | ||
| 1/4 | t | Grated lemon rind |
| 2 | T | Lemon juice |
| 1/4 | t | Pepper |
| 1 | pn | Salt |
| 2 | T | 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 Posted to MC-Recipe Digest V1 #494 by Anne Evans <aevans@istar.ca> on Mar 02, 1997.
A Message from our Provider:
“No one understands like Jesus”