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)

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