Name: Greek-Style Black-Eyed Peas
Ingredients: 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

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John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Canadian	Canadian li, Herbs, Potatoes, Rice, Grains & be	4	Servings

INGREDIENTS

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

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.

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