This recipe is commonly found in Greek family dinners. If you’re unable to find black-eyed peas you may substitute with small white beans, lentils, or rice.
Black-Eyed Peas with Fennel
- 1 pound dried black-eyed peas (or canned beans)
- ¼ cup extra virgin olive oil
- ¾ pound finely chopped fennel
- 1 medium onion (finely chopped)
- 1 pound tomatoes (coarsely chopped)
- salt and pepper to taste
- Place the black-eyed peas in a saucepan, cover with water and bring to a boil.
- Reduce the heat to a low simmer and cook for 15 minutes. Drain.
- Heat olive oil in a large saucepan and sauté the fennel and onion until softened.
- Stir in the tomatoes and simmer for 10 minutes. Serve warm.
Adapted from Eating Rules