Greek cuisine · Vegetable Dishes

Ambelofasoula Ladera

Black-eyed peas braised with onion and tomato in olive oil, seasoned with vinegar and parsley.

Ingredients · for 4 servings

• 400 g black-eyed peas (dried)
• 2 onions
• 4 cloves garlic
• 400 g chopped tomatoes
• 2 tbsp tomato paste
• 120 ml olive oil
• 2 tbsp white wine vinegar
• 1 bay leaf
• 1/2 bunch parsley
• salt, pepper

Instructions

1. Soak the beans overnight in plenty of cold water, then drain and rinse the next day; if using without soaking, dried beans need about double the cooking time.
2. Bring the beans to a boil in fresh water, boil rapidly for 3 min, drain and set on again with 800 ml fresh water – this makes them easier to digest.
3. Finely dice the onions and sauté with the chopped garlic in 80 ml olive oil in a second pot for 7 min until translucent, then sauté the tomato paste for 1 min.
4. Add the chopped tomatoes and bay leaf, let reduce for 5 min and add everything to the pot with the beans.
5. Simmer covered gently for 30–35 min, until the beans are soft but still hold their shape and the sauce has thickened – salt only now, otherwise the skins stay tough.
6. Season with the vinegar, pepper and remaining olive oil, sprinkle with chopped parsley and serve lukewarm with bread.