Athens Marinated Black Eyed Peas Recipes

ATHEN'S MARINATED BLACK-EYED PEAS

Steps:

• Drain the peas and rinse.
• Combine onion, bell pepper and peas.
• Mix remaining ingredients together and pour over pea mixture.
• Cover and refrigerate for a time to blend.
• I have never timed how long it takes, so I'm guessing on the time.
• Note: I did not use the clove; I used 1 teaspoon from a jar of minced cloves.
• I also have added 1/4 cup sliced black olives.

GREEK BLACK-EYED PEAS SALAD

Steps:

• Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
• Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
• If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.

GREEK-STYLE BLACK EYED PEAS RECIPE

Steps:

• In a large pot or Dutch oven, heat extra virgin olive oil over medium heat till shimmering but not smoking. Add onions and garlic. Saute briefly until translucent and fragrant. Add bell peppers and carrots. Cook for 5 minutes, tossing regularly.
• Now add diced tomatoes (with their juices), water, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil. Add in the black eyed peas. Boil for 5 minutes, then lower heat. Cover part-way and let simmer for 25 to 30 minutes (occasionally check to stir. If the black eyed pea stew looks too dry, add a tiny bit of water.)
• Finally, stir in lemon juice and parsley.
• To serve, transfer to bowls. Add a generous drizzle of extra virgin olive oil. Enjoy with a side of warm Greek pita or on top of orzo, rice, or your favorite grain.

MARINATED BLACKEYE PEAS

Steps:

• 1. Drain blackeyed peas and rinse with cold water and drain well.
• 2. Add chopped celery and onion.
• 3. Combine oil, vinegar, mayonnaise, salt and cayenne. Add chopped tomato. Mix well. Pour over peas, stir gently and refrigerate for several hours or overnight.

MARINATED BLACK-EYED PEA SALAD

Steps:

• Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
• Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.