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Black-Eyed Peas with Fennel, Tomatoes and Spinach
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
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4
tablespoons extra-virgin olive oil, divided, plus more to serve
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1
medium yellow onion, chopped
Directions
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01In a 12-inch skillet over medium, heat 2 tablespoons of oil until shimmering. Add the onion, fennel and ¼ teaspoon salt, then cook, stirring often, until golden brown, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the black-eyed peas, ½ teaspoon each salt and pepper. Cook, stirring, just until the peas are heated through, about 2 minutes. Transfer to a large bowl; reserve the skillet.
