| 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.
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