Black-Eyed Peas with Greens, Tomatoes, and Toasted Olive Bread Crumbs

Preparation info
  • Serves

    4 to 5

    • Difficulty


Appears in

By Aglaia Kremezi

Published 2014

  • About

Today black-eyed peas (or beans) are often considered the black sheep of the bean family, overshadowed by more noble beans from the New World. Probably first cultivated in western Africa, then Asia and the Mediterranean, black-eyed peas are related to the yard-long beans of Asia. They are Old World legumes that were brought to the American South in the eighteenth century by settlers from Africa and Europe. To the traditional Cypriot recipe, Louvia me Lahana (black-eyed peas with gree