| 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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