Here's a versatile way to add protein to your dinner, even at the last minute. Double the recipe to pair with rice for a vegetarian meal. In summer, substitute 2 tsp (10 mL) chopped fresh oregano or dill for the dried oregano.
Ingredients
- 1 tbsp (15 mL) olive oil
- 4 green onions, sliced
- 1 clove garlic, minced
- 1/2 tsp (2 mL) dried oregano
- 1 can (19 oz/540 mL) black-eyed peas, drained, rinse
- 1/4 tsp (1 mL) grated lemon rind
- 2 tbsp (25 mL) lemon juice
- 1/4 tsp (1 mL) pepper
- Pinch salt
- 2 tbsp (25 mL) crumbled feta cheese (optional)
Steps
- In skillet, heat oil over medium heat; cook onions, garlic and oregano for 2 minutes or until softened. Add 2 tbsp (25 mL) water, beans, lemon rind, juice, pepper and salt.
- Cover and cook for 1 minute or until hot. (Beans can be refrigerated for up to 24 hours.) Serve cold or at room temperature. Sprinkle with feta (if using).
- Tip: You can substitute romano beans for the black-eyed peas.
