Title: Greek-Style Black-Eyed Peas
Categories: Canadian Herb Rice Grain
Yield: 4 Servings

1	tb	Olive oil
4		Green onions, sliced
1		Clove garlic, minced
1/2	ts	Dried oregano
2	c	Black-eyed peas (19 oz.can), drained and rinsed
1/4	ts	Grated lemon rind
2	tb	Lemon juice
1/4	ts	Pepper
1	pn	Salt
2	tb	Crumbled feta cheese, optional

In skillet, heat oil over medium heat; cook onions, garlic and oregano for 2 minutes or until softened. Add 2 tablespoons water, beans, lemon rind, juice, pepper and salt. Cover and cook for 1 minute until hot. (Beans can be refrigerated up to 24 hours.) Serve cold or at room temperature. Sprinkle with feta (if using).

If available, substitute 2 teaspoons fresh oregano or dill for the dried oregano.

NOTES : I've made a variation of this dish. I added a chopped tomato, a handlful of chopped, pitted Kalamato olives, and doubled (or more) the feta cheese. It's very good, and serves as a main dish for two. Could handle a bit more oregano. Also, I started with dry peas rather than tinned.

Recipe by: Canadian Living Magazine January 1997

By 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.

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