Name: Black-Eyed Peas with Greens, Tomatoes, and Toasted Olive Bread Crumbs
Yield: Serves 4 to 5
Ingredients: Good, fruity olive oil, for drizzling; 3 to 4 tablespoons fresh lemon juice; 1 pound (500 g) tender greens (amaranth shoots, Swiss chard, or spinach), stems chopped, large leaves cut into 2-inch (5-cm) strips, stems and leaves kept separate; 1½ cups (240 g) dried black-eyed peas, picked over and rinsed; 3 to 4 tablespoons toasted Bread Crumbs with Olives; 2 cups (300 g) cherry tomatoes, halved or quartered; Salt; 1 tablespoon Aegean Herb and Hot Pepper Mix, or 1 tablespoon dried Greek oregano and 1 to 2 teaspoons Maraş pepper

Preparation info

Serves
4 to 5

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

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