Black-Eyes Peas with Chard & Olives / Mavromatika me Seskoula & Elies

Black-eyed peas braised with greens and Kalamata olives.

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Great olives, delicious Greek olive oil, and the freshest Swiss chard are what make this otherwise vegan dish so sating. You can find them all by going to my online store here.

Course dinner, Lunch, salad

Cuisine Greek, Greek cuisine, Mediterranean diet, vegan

Keyword bean salad, black eyed beans, chard, Diane Kochilas, Greek recipes, kalamata olives

COOK TIME 50 minutes

SERVES 4

Ingredients

½ lb. / 250 g. dried black-eyed beans
160-240 ml 3/4 – 1 cup extra virgin Greek olive oil
1 large onion finely chopped or grated
3 cloves garlic finely chopped
1 ½ lbs. / 750 g chard or spinach trimmed and coarsely chopped
2-3 tbsp. red wine vinegar
2 tbsp. tomato paste
1 cup crushed or chopped canned tomatoes
½ cup Kalamata olives pitted and sliced into rings
2 tsp. dried Greek oregano
Salt and freshly ground black pepper

Instructions

Rinse the black-eyed peas in a colander. Place in a pot with ample water and bring to a boil over high heat. Remove from heat, drain and place back in a pot with fresh water. (The reason for this step is to keep the black-eyed peas from turning gray when cooking.)
Bring back to a boil, cover, and reduce heat to medium-low. Simmer for 35 – 40 minutes or until the black-eyed peas are tender and most of the water absorbed.
In the meantime, prepare the vegetables: In a large, deep skillet heat 1/3 cup of olive oil and sauté the onion and garlic over medium heat, stirring, until wilted, about 8 minutes. Add the greens and sauté until wilted.
About halfway through cooking the black-eyed peas, add the sautéed vegetables to the pot. Stir in the vinegar, tomato paste and tomatoes. Season with salt and pepper and continue cooking until done.
Just before removing from heat, add olives, oregano and remaining olive oil. Serve warm or at room temperature.