Thick and rich black-eyed peas and spinach cooked in tomato sauce.
Course Main Course
Cuisine Greek, Mediterranean
Keyword Beans, Black-eyed peas, Spinach
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour5 minutesminutes
Servings 4
Author Elena Paravantes, MS, RD
Ingredients
½pounddry black-eyed peas
1bay leaf
¼cupextra virgin olive oil
½onionchopped
1carrotsliced
½red bell pepperchopped
1poundfresh spinachwashed
8ouncescanned crushed tomatoes or 2 small tomatoes crushed in a food processor
½teaspoonfine salt
2teaspoonsbreadcrumbs
Lemon for serving
Ground black pepper
1tablespoonfresh parsleychopped
Instructions
In a large pot cook the black-eyed peas with a bay leaf for about 30-35 minutes, until they are almost done. Drain and set aside.
In a medium pot, heat the olive oil and sauté the onion, carrot and pepper for about 5 minutes. Add the spinach and continue heating for another 2-3 minutes until spinach wilts.
Add the beans, the crushed tomatoes and ¾ cup hot water and ½ teaspoon salt and mix. Bring to a boil and then lower the heat and simmer for 25 minutes until sauce is thick. Make
sure to check the water levels while simmering, adding more hot water as needed. Right before removing from the heat add 2 teaspoons breadcrumbs and mix well, to thicken the sauce even more.
Let it cool for 5 minutes and serve with a squeeze of lemon, parsley,
fresh ground pepper and feta.