Greek Black-eyed Peas & Greens

I started off my year of no shopping with a big pot of black-eyed peas for the family, a variation of my usual recipe thanks to the small bunch of beets I picked up at the market this morning for $1.49. So in the spirit of my frugal gourmetness, let me tell you how to make it and about how much it costs to do so:

  • Extra Virgin Olive oil (about 2 T or 10 cents worth)
  • 2/3 of a big sweet onion (about 40 cents)
  • 2 cloves garlic, smashed and minced (10 cents)
  • 2 cups dried black-eyed peas (I paid $1.50 to get them in bulk)
  • better than bouillian of any flavor (1 T, about 10 cents)
  • salt and pepper to taste (a nickel)
  • greens from three beets, rinsed well, stems separated and chopped ($1.49 including the beets you’ll use for something else)
  • juice of 2 or 3 lemons ($1)

Boil the peas in a sauce pan in more than enough water to cover. Meanwhile, sautee chopped sweet onion in olive oil in a big heavy pot until sweet and transluscent, then add the garlic and sautee some more. After about 10-15 minutes of cooking the peas, the water should be turning black. Once it has, drain and rinse the peas and add them to the sauteed onion. Add more water to cover and raise temp to medium high. Add water as needed to keep a soupy consistency. When the peas are getting tender, add chopped stems from beat greens and salt to taste. Stir and cook for about 4 minutes. Then add chopped beet green leaves. Cook another couple of minutes. Add pepper to taste and the fresh lemon juice. Stir again and turn off heat. Adjust flavor so that it has ample salt, pepper, and lemon. If you don’t mind the calories, add some more olive oil. Serve.

Serves a big family. If served on New Year’s Day, ensures prosperity for the year for a mere cost of $4.74.




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