Recipe - Greek-Style Black-Eyed Peas

1 tablespoon Olive oil
4 Green onions, cut or sliced up
1 Clove garlic, minced
One half teaspoon Dried oregano
2 cup Blackeyed peas (19 oz.can),
drained and rinsed
One fourth teaspoon Grated lemon rind
2 tablespoon Lemon juice
One fourth teaspoon Pepper
1 pn Salt
2 tablespoon Crumbled feta cheese,
optional

In skillet, heat oil over medium heat; cook onions, garlic and oregano for
2 minutes or until softened. Add 2 tablespoons water, beans, lemon rind,
juice, pepper and salt. Cover and cook for 1 minute until hot. (Beans can
be refrigerated up to 24 hours.) Serve cold or at room temperature.
Sprinkle with feta (if using).

If available, substitute 2 teaspoons fresh oregano or dill for the dried
oregano.

NOTES : I've made a variation of this dish. I added a chopped tomato, a
handlful of chopped, pitted Kalamato olives, and doubled (or more) the feta
cheese. It's very good, and serves as a main dish for two. Could handle a
bit more oregano. Also, I started with dry peas rather than tinned.

Recipe by: Canadian Living Magazine January 1997

Posted to MCRecipe Digest V1 #494 by Anne Evans aevans@istar.ca on Mar
02, 1997.