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Black-Eyed Peas with Fennel, Tomatoes and Spinach

4 Servings

35 minutes

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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.

4

Servings

Tip

Don’t discard the fronds from the fennel, if your bulb has them. Roughly chop and add them at the same time as the mint.

35 minutes

Ingredients

Directions

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