Vegan Black Eyed Peas

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Two Cypriot specialties–good olive oil and fresh lemons–lend sunny flavor to this simple bean dish, served as a side in Cyprus. Chard adds a hearty touch. Top with a dollop of Greek yogurt, or nondairy yogurt to keep it vegan, for a meatless meal.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place black-eyed peas and 1 teaspoon salt in a medium bowl. Cover with cold water by 2 inches and soak overnight.

  • Drain and rinse the peas. Transfer to a medium saucepan with the remaining 1/2 teaspoon salt. Cover with 4 cups water. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook until the peas are almost tender, about 15 minutes. Drain.

  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add chard; cook, stirring occasionally, until the greens are slightly wilted, 2 to 3 minutes more. Add the peas, broth and 2 tablespoons lemon juice. Cook, stirring occasionally, until the peas are tender, about 20 minutes.

  • Serve warm, drizzled with the remaining 2 tablespoons each oil and lemon juice.

 

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