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Black-Eyes Peas with Chard & Olives
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Black-eyed Peas with Greens and Fennel

This Black-Eyed Peas with Greens and Fennel (Mavromatika me Maratho) is a foundational dish in the Greek longevity repertoire: humble beans simmered slowly with greens, fennel, tomatoes, and plenty of olive oil until silky and satisfying. It fits beautifully into My Greek Table Season 5: Flavors of Longevity, and it’s exactly the kind of sustaining, plant-based comfort you want in the “Delicious Abstention” (fasting) tradition—nourishing, filling, and even better the next day. Where the cauliflower dish from this same episode relies on spice and olives for depth, this one leans into legumes and greens—a powerful Mediterranean diet pairing associated with long life. Served warm or at room temperature, it’s a weeknight staple and a fasting-table anchor.
Course main, stew
Cuisine Greek, vegan
Keyword Delicious Abstention, fasting food, Greek black-eyed peas stew, ladera beans, mavromatika me maratho, Mediterranean diet beans, My Greek Table Season 5 Flavors of Longevity, olive oil bean stew, ongevity diet legumes, plant-based Greek recipe
PREP TIME 10 minutes
COOK TIME 1 hour
TIME 1 hour 10 minutes
SERVES 8

Ingredients

  • 1 pound/450 g black-eyed peas
  • 1 coarsely chopped fennel bulb
  • 1 pound baby spinach
  • 1 pound chard
  • 1 large onion coarsely chopped
  • 2 garlic cloves peeled and chopped
  • 4 large tomatoes peeled seeded, and pulverized in a food processor
  • 1 cup extra virgin Greek olive oil
  • Salt and pepper to taste
  • A touch of lemon juice if needed

Instructions

  1. Wash and strain the black-eyed peas. Trim then coarsely chop and wash the greens.
  2. Place the black-eyed peas in a large pot with enough water to cover by about two inches. Bring to a boil. Drain. Place back in a pot with fresh water to cover by one inch and bring to a boil again. Lower heat and simmer.
  3. In the meantime, heat 1/3 cup olive oil in a deep, heavy skillet or pot, and sauté the onion and fennel over low heat until wilted and tender, about 10-12 minutes. Add the greens, and give them a few stirs until wilted but al dente. You want to bring out some of their flavor.
  4. Remove and add to the black-eyed peas, stirring gently to combine. Stir in the tomatoes and remaining olive oil. Simmer, slightly covered, for about 45-50 minutes, or until the black-eyed peas are tender. Add more water if necessary during cooking. About ten minutes before removing from heat, season with salt and pepper. Squeeze in a little lemon juice or add a touch of vinegar, to bring up the flavors a bit.
  5. Remove, cool to room temperature, and serve.

Notes

If you like this recipe, you will love these three dishes, too:
• Black-Eyed Pea Salad with Mastiha Vinaigrette

• Lucky Black Eyed Peas with Spinach, Leeks and Pomegranate

• Black-Eyes Peas with Chard & Olives (Mavromatika me Seskoula & Elies)

 

Nutrition & Tips

  • Fasting + longevity: Beans and greens are a classic Mediterranean longevity pairing—high fiber, plant protein, and deeply satiating, ideal for Delicious Abstention days.
  • Texture tip: The double-boil/drain helps keep black-eyed peas from discoloring and keeps the final pot liquor clean-tasting.
  • Make-ahead: This dish improves after resting; it’s one of the best “next-day” Greek stews.
  • Finish bright: A final squeeze of lemon (or a splash of vinegar) wakes everything up right before serving.