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Black-Eyed Peas with Fennel

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.
Course Entree
Cuisine Greek
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 6 people
Calories 372 kcal
Author Mary Papoulis-Platis


  • 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


  1. Place the black-eyed peas in a saucepan, cover with water, and bring to a boil.

  2. Reduce the heat to a low simmer and cook for 15 minutes. Drain.
  3. Heat olive oil in a large saucepan and sauté the fennel and onion until softened.
  4. Stir in the tomatoes and simmer for 10 minutes. Serve warm.