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. Source: EatingWell Magazine, March 2020

Jen Rose Smith


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; 7.6 g total fat; 1.1 g saturated fat; 308 mg sodium. 543 mg potassium; 23.1 g carbohydrates; 7.1 g fiber; 5 g sugar; 7.6 g protein; 4636 IU vitamin a iu; 29 mg vitamin c; 177 mcg folate; 74 mg calcium; 4 mg iron; 105 mg magnesium;