Two Cypriot specialties--good olive oil and fresh lemons--lend sunny flavor to this simple bean dish, served as a side in Cyprus. Chard adds a hearty touch. Top with a dollop of Greek yogurt, or nondairy yogurt to keep it vegan, for a meatless meal.

Jen Rose Smith
Source: EatingWell Magazine, March 2020


Recipe Summary

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Place black-eyed peas and 1 teaspoon salt in a medium bowl. Cover with cold water by 2 inches and soak overnight.

  • Drain and rinse the peas. Transfer to a medium saucepan with the remaining 1/2 teaspoon salt. Cover with 4 cups water. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook until the peas are almost tender, about 15 minutes. Drain.

  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add chard; cook, stirring occasionally, until the greens are slightly wilted, 2 to 3 minutes more. Add the peas, broth and 2 tablespoons lemon juice. Cook, stirring occasionally, until the peas are tender, about 20 minutes.

  • Serve warm, drizzled with the remaining 2 tablespoons each oil and lemon juice.

Nutrition Facts

186 calories; protein 7.6g 15% DV; carbohydrates 23.1g 8% DV; exchange other carbs 1.5; dietary fiber 7.1g 28% DV; sugars 5.4g; fat 7.6g 12% DV; saturated fat 1.1g 6% DV; cholesterolmg; vitamin a iu 4636.3IU 93% DV; vitamin c 28.6mg 48% DV; folate 177.1mcg 44% DV; calcium 73.8mg 7% DV; iron 3.5mg 20% DV; magnesium 104.9mg 38% DV; potassium 542.9mg 15% DV; sodium 307.8mg 12% DV.