Greek Style Black Eyed Peas

Happy New Year everyone!  Let’s hope this year goes better than the last.  Hopefully you have learned about building your own workout station at home.  With COVID, it’s a good excuse not to give the gym your hard earned money.  Make sure who you follow is legit too.  Anyone can say they are professionals, but that doesn’t mean they are.

Those of you who follow this blog know I post a black eyed pea recipe for good luck in the new year.  While I don’t believe in superstition, I do like the excuse to try new recipes for black eyed peas.  I ran across a recipe from the Mediterranean Dish for Greek Style Black Eyed Peas and I knew I needed to try it.  The recipe is simple, healthy and vegan. While we have gone back to meat now, we still love a good meatless dish.   This recipe is simple: black eyed peas and veggies with a good dose of spice.  With a few adjustments I can make this recipe perfect for us.  Here are the original stats:

Here’s what I changed:

  • I replaced the tomatoes with pumpkin puree and red bell pepper.
  • I am using dry black eyed peas instead of canned to reduce the sodium.
  • I added in some brown rice to balance out the meal.
  • I increased the servings from 6 to 7 to lower the total calories per serving.

Here are the final stats:

Here is the final recipe

Greek Style Black Eyed Peas

Serves 7

  • 2 cups dry black eyed peas
  • 1 cup brown rice
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 green bell pepper, chopped
  • 2 red bell peppers, chopped
  • 1 carrot, peeled and chopped
  • 1 15-oz can pure pumpkin puree
  • 2 cups water
  • 1 dry bay leaf
  • 1 ½ tsp ground cumin
  • 1 tsp dry oregano
  • ½ tsp paprika
  • Kosher salt and black pepper
  • ½ tsp  red pepper flakes, optional
  • 1 lime or lemon, juice of
  • 1 cup chopped fresh parsley
  1. Add the beans to enough water to cover by an inch and soak for at least six hours or overnight.
  2. Drain the beans and set aside.  Add 1 cup of rice to 2 cups of water.  Bring to a boil and reduce the heat to low.  Cover and cook for 45 minutes.
  3. Heat the olive oil over medium heat in a large stock pot. Add onions and garlic. Saute briefly until translucent and fragrant. Add bell peppers and carrots. Cook for 5 minutes, tossing regularly.
  4. Now add the pumpkin puree, 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 1 hour.
  5. Finally, stir in lemon juice and parsley.
  6. Serve over rice.

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