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One Pot Greek Black Eyed Peas
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One Pot Greek Black Eyed Peas

Course beans, Entree
Cuisine Greek, Mediterranean, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Author Elena Paravantes RDN

Ingredients

  • 1 cup dry black eyed peas 7 ounces/200 grams
  • ¼ cup olive oil
  • 1 large onion chopped
  • 2 medium carrots sliced thinly
  • 1 ½ cup crushed tomatoes may use canned- 12 ounces/360 grams
  • 1 bay leaf
  • 2-3 tablespoons chopped dill
  • parsley for serving
  • salt/pepper

Instructions

  • Soak the black eyed peas in water for about 30 minutes. After that rinse in plenty of water.
  • In a pot, heat 4 tablespoons of olive oil and sauté the chopped onion and the carrot until the onion is translucent.
  • Add the black eyed peas to the pot and sauté for 1-2 minutes.
  • Add the tomato, the bay leaf, dill and pepper and mix well.
  • Add hot water until the beans are covered (about 1 inch over).
  • Simmer for 30-40 minutes checking the water levels, add a bit of hot water as needed (about 2-3 tablespoons each time), you do not want this to be watery or like a soup, but thick. I prefer to add less water in the beginning and add as needed later.
  • The beans are ready when they are soft.
  • Remove from heat and remove the bay leaf, add salt to taste and mix.
  • Serve as is or with a sprinkle of parsley. You may also accompany it with a piece of feta.