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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Black-eyed peas, though commonly associated with Southern American and Caribbean cooking, have long been a staple in Greek kitchens. Called mavromatika fasolia, the beans often are stewed with tomatoes, aromatic vegetables and a generous amount of olive oil. Our salad-like version of the dish was inspired by a recipe from Greek food authority Diane Kochilas, but we use canned black-eyed peas for weeknight ease. Chopped onion and sliced fennel sautéed until lightly caramelized form a savory-sweet base, and grape tomatoes cooked until just softened add bright color and flavor. If you like, crumble on some feta cheese just before serving.
tablespoons extra-virgin olive oil, divided, plus more to serve
medium yellow onion, chopped
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