Black-Eyed Peas with Fennel
This recipe is commonly found in Greek family dinners. If you’re unable to find black-eyed peas you may substitute with small white beans, lentils, or rice.
Servings: 6 people
Ingredients
- 1 pound dried black-eyed peas or canned beans
- ¼ cup extra virgin olive oil
- ¾ pound finely chopped fennel
- 1 medium onion finely chopped
- 1 pound tomatoes coarsely chopped
- salt and pepper to taste
Instructions
- Place the black-eyed peas in a saucepan, cover with water, and bring to a boil.
- Reduce the heat to a low simmer and cook for 15 minutes. Drain.
- Heat olive oil in a large saucepan and sauté the fennel and onion until softened.
- Stir in the tomatoes and simmer for 10 minutes. Serve warm.
Nutrition
Calories: 372kcal | Carbohydrates: 54g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 1281mg | Fiber: 10g | Sugar: 7g | Vitamin A: 745IU | Vitamin C: 19.6mg | Calcium: 123mg | Iron: 7mg