Celebrate flavor with Greek Black Eyed Peas! Freshly squeezed lemon, the richness of olive oil, and dill combine to transform black eyed peas into a standout dish for any occasion.
The new year is almost upon us, which means it is time for healthy recipes and black-eyed peas! Don’t ask me why eating black-eyed peas on New Year’s Day is a tradition, but it just is. Some people call this black-eyed beans recipe, Greek style, and I’m okay with that. Peas or beans are delicious no matter which you prefer.
In the past, my recipe for Southern Style Slow-Cooked Black-Eyed Peas was my number one viewed recipe in the entire month of January because so many people looked it up just on the first day of the month. Obviously, I had to mix things up and share a new recipe with you! A few months ago, I posted a recipe for Turkish Black-Eyed Pea Salad. I love experimenting with food from different cultures and noticing the subtle ways in which they differ.
Table of Contents
Reasons to Love These Black Eyed Peas
- Packed with fiber and protein, these peas are a nutritious addition to any diet.
- The combination of lemon, olive oil, and dill creates a zesty and refreshing taste that’s irresistibly Greek and I love it.
- Greek Black Eyed Peas are versatile and perfect as a side, salad, or even a main dish.
Recipe Ingredients
- Black Eyed Peas: They have a creamy texture and a subtle, earthy flavor.
- Lemon: Its sharp, tangy taste adds a refreshing zest, balancing the earthiness of the peas.
- Fresh Dill: Brings a delicate, slightly sweet, and grassy flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Add Feta Cheese: Enhance the Greek Black Eyed Peas recipe by sprinkling in some crumbled feta cheese. The creamy and tangy flavors of feta will add a delightful contrast to the dish.
- Garnish Options: Sprinkle your Greek Black Eyed Peas with additional fresh herbs like fresh parsley, mint, or basil for a burst of color and a refreshing aroma. You can also top it off with sliced Kalamata or green olives for that classic Greek salty and savory flavor.
How to Make Greek Black Eyed Peas
Step #1: Drain and rinse the black-eyed peas. Gently pat dry with a paper towel. Set aside.
Step #2: Squeeze the juice from one of the lemon halves into a medium bowl. Slice the remaining lemon half into wedges and set aside.
Step #3: Add the scallions to the bowl and toss with lemon juice. Let sit for 5 minutes.
Step #4: While vigorously whisking the scallion and lemon juice mixture, slowly drizzle in the olive oil. Fold in the black-eyed peas and fresh dill. Taste and add salt as needed. Serve with lemon wedges for squeezing.
Expert Tip
For optimal results, rinse the black-eyed peas in a colander under cold running water. This ensures an even and thorough rinse, removing any residue from the can and helping to improve the overall texture and taste of the peas in your Greek Black Eyed Peas recipe.
Frequently Asked Questions
Absolutely! Feel free to include vegetables like diced red bell pepper or green bell pepper for a crunchy texture, cherry tomatoes for a burst of sweetness, or cucumber for added freshness.
Certainly! For a flavor boost, consider adding spices like smoked paprika for a subtle smokiness, a pinch of cumin for earthiness, or red pepper flakes for a bit of heat.
Storage Info
Store Greek Black Eyed Peas in an airtight container in the refrigerator, where it will stay fresh for up to 3-4 days. Freezing is not recommended as it can significantly alter the texture and flavor, especially of the fresh herbs and dressing.
More Delicious Recipes That You Will Love
Simple Greek Black Eyed Peas Recipe
Ingredients
- 1 14.5-ounces can black eyed peas
- 1 lemon - halved
- 2 scallions (green onions) - very thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped fresh dill
- Salt to taste
Instructions
- Drain and rinse the black-eyed peas. Gently pat dry with a paper towel. Set aside.
- Squeeze the juice from one of the lemon halves into a medium bowl. Slice the remaining lemon half into wedges and set aside.
- Add the scallions to the bowl and toss with lemon juice. Let sit for 5 minutes.
- While vigorously whisking the scallion and lemon juice mixture, slowly drizzle in the olive oil. Fold in the black-eyed peas and fresh dill. Taste and add salt as needed. Serve with lemon wedges for squeezing.
NOTES
Nutrition
Love this recipe!!! Very easy to make and really great flavor! My husband is already asking for it again!! Thank you, Linda!!
2 servings, huh? I believe I could eat the whole bowl in one sitting. I can’t wait to try this recipe!
I’m so excited to try this! My black eyed peas are fresh though- should I steam them and then put them in the fridge to chill first?