Easy Black-Eyed Peas with Chevre

By • December 21, 2011 • 0 Comments



Author Notes: This is a quick and easy dish that I like to whip up when I need some vegetarian protein, but don't have a lot of time. I use canned black-eyed peas when I'm in a hurry, but you can also soak your own dried legumes. It reminds me a bit of the Middle Eastern Ful Mudammas with fava beans. The ingredient quantities are really just 'to taste', so it's hard to mess up.

Try this dish on New Year's Day for prosperity and good luck in the coming year!
clcatto

Serves 2

  • 2-3 cans black-eyed peas (cowpeas) drained and rinsed
  • 1/2 to 1 cup fruity extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1/4 cup chopped scallions
  • 1/2 cup chopped fresh tomatoes
  • handful curly parsley, chopped
  • handful crumbled chevre, to taste
  • salt and pepper, to taste
  • dashes red pepper flakes
  • 3 cloves garlic, minced or chopped
  1. Drain and rinse the beans (if using canned).
  2. Add to a medium-sized pan, pour in olive oil and add chopped garlic. Make sure you have enough olive oil so that the beans can simmer in adequate liquid.
  3. Simmer beans until they start to soften, about 10-15 minutes over medium heat.
  4. Add lemon juice, scallions, tomatoes and spices and simmer for another 5 minutes or until everything becomes slightly soft. Adjust ingredients to your liking.
  5. Remove from heat and mix in parsley and crumbled chevre. Serve immediately with crusty french bread or roasted potatoes.
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