Farro or Bulgur With Black-Eyed Peas, Chard and Feta
Black-eyed peas cooked with greens is a classic Greek preparation. Adding a chile pepper to the beans spices things up. The beans are served with bulgur or farro.
Black-eyed peas cooked with greens is a classic Greek preparation. Adding a chile pepper to the beans spices things up. The beans are served with bulgur or farro.
- 1 bay leaf
- 2 tablespoon olive oil
- freshly ground pepper
- 1 lb black-eyed peas
- 3 cloves fresh garlic peeled, minced
- 1 or 2 serrano peppers minced
- salt, to taste
- 1 pound swiss chard stemmed, leaves washed in two changes of water, stems diced if wide and fleshy, discarded if thin and stringy
- 1/4 cup fresh dill or cilantro chopped
- 3 cups cooked farro or bulgur
- 1 red bell pepper cut in small dice, for topping
- 2 ounces feta cheese crumbled
- Carbohydrate 21.18390131493 g
- Cholesterol 8.41035851966667 mg
- Fat 3.78630313920911 g
- Fiber 6.6829907394366 g
- Protein 8.93035184600333 g
- Saturated Fat 1.70956785450862 g
- Serving Size 1 1 Serving (185g)
- Sodium 296.677216415343 mg
- Sugar 14.5009105754934 g
- Trans Fat 0.324601809103065 g
- Calories 148 calories
Step-by-step
- Rinse the peas and pick over to check for stones. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes, and add half the garlic and the chiles. Cook, stirring, until fragrant, 30 seconds to a minute, and add the black-eyed peas, 2 quarts water and the bay leaf. Bring to a boil, reduce the heat to low, and skim off any foam that rises. Cover and simmer 30 minutes.
- Add salt to taste and the remaining garlic. A handful at a time, stir in the chard. As the greens wilt, stir in another handful, until all the greens have been added. Bring back to a simmer, cover and simmer over low heat for 15 to 20 minutes, or until the greens and beans are tender.
- Stir in the remaining tablespoon of olive oil and the dill or cilantro, cover and continue to simmer for another 5 minutes. Add salt and freshly ground pepper to taste.
- Spoon farro or bulgur into bowls or onto plates. Top with the peas. Top the peas with diced red pepper and crumbled feta, and serve.
Working Within Dietary Boundaries
Dietary adjustments require careful grain selection. Swap the farro for bulgur if gluten must be avoided, noting that cracked wheat cooks faster. Substitute crumbled firm tofu or skip the feta entirely for a dairy-free variation. Dried black-eyed peas absorb flavors more intensely than canned alternatives, making them ideal for plant-based adaptations.
Managing Small-Kitchen Hardware
Space limitations demand versatile gear. A single heavy Dutch oven handles the initial sauté, the bean simmer, and the final greens reduction without requiring extra pans. Skim foam diligently during the initial thirty-minute boil to prevent bitterness from clouding the pot. Mince serrano peppers finely to distribute capsaicin evenly across the broth without overwhelming sensitive palates.
Storage and Advance Prep
Batch cooking saves counter space. Store the cooked bean and green mixture in the refrigerator for up to four days in an airtight container. Reheat portions gently on the stovetop before spooning over freshly warmed grains. Add raw red bell pepper and herbs strictly at service time to maintain their crisp texture and bright color.
