Horta (Greens) and Potatoes
Black Eyed Peas with Fresh Dill and Parsley
|By :Mediterranean Living|
Black-Eyed Peas with Herbs is a traditional recipe from the Greek Island of Crete. The islands’ extra virgin olive oil, citrus, and herbs flavor this simple delicious bean dish. Foods like this have been eaten in the Mediterranean Sea region for thousands of years. This recipe uses dried black-eyed peas that cook perfectly in the Instant Pot.
|Browse Category||Side Dishes, Soups, Stews & Broths, Vegan & Vegetarian|
|Diet||Dairy Free, Gluten Free, High Fibre, Plant-Based, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Black Eyed Peas, Carrot, Onion, Orange, Tomato Paste|
|Prep Time||10 minutes|
|Cook Time||25 minutes|
4 - 8 servings
- 2 cups Black-Eyed Peas Dried
- 1 cup olive oil extra virgin
- 1 cup fresh parsley Stems removed chopped
- 1 cup fresh dill Stems removed chopped
- 4 green onions Chopped
- 2 carrots Peeled and sliced
- 2 bay leaves
- 2 Slices of Orange With peel and flesh
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups Water
- Wash the black-eyed peas very well and pick out any stones.
- Add all of the ingredients to the Instant Pot and stir well.
- Cover the Instant Pot and lock it in.
- Make sure the vent on top is set to “sealing”. Set manual or pressure cook timer for 25 minutes.
- Once timer reaches zero, quick release the pressure.
Mediterranean Living Bio: Mediterranean Living is a Mediterranean Diet and lifestyle community for busy people. We teach people how to eat the healthiest diet in the world with Mediterranean recipes, articles, videos, olive oil, cookbooks, online diet programs, and a weekly newsletter. Go to www.mediterraneanliving.com to join our community and download our free 7 day Mediterranean meal plan e-book here! Our Team: Bill Bradley is a Registered Dietitian and the founder of Mediterranean Living. He travels extensively teaching the benefits of eating Mediterranean. Bill’s wife Christine is a contributor to Mediterranean Living specializing in herbalism and recipe creation. Koula Barydakis, co-author of the Foods of Crete cookbook, is a chef and cooking teacher on the Greek island of Crete. Gerry LeBlanc is the developer of the website and a former fishmonger who specializes in Mediterranean seafood recipe formulation. George Zikos started as an intern while studying abroad in Greece, but since returning has worked as a food writer/social media marketer for Mediterranean Living.
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