Greek cuisine · Soups & Stews

Mavromatika Fasolia

Black-eyed peas simmer with onions, tomatoes, and plenty of dill in olive oil into a creamy stew.

Ingredients · for 4 servings

• 400 g black-eyed peas
• 2 onions
• 3 garlic cloves
• 1 carrot
• 1 can chopped tomatoes (400 g)
• 1 tbsp tomato paste
• 1 bunch dill
• 1 bay leaf
• 6 tbsp olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Soak the black-eyed peas overnight in plenty of cold water, then drain and rinse briefly the next day.
2. Bring the peas to a boil with the bay leaf in fresh water and pre-cook for 25 min., until soft outside but still firm at the core; drain.
3. Finely dice the onions, slice the carrot thinly, and sauté both in olive oil for 6 min. until soft, then add the chopped garlic and fry for 1 min. more.
4. Stir in the tomato paste and fry for 1 min. until it darkens and smells sweet, then add the chopped tomatoes.
5. Return the peas to the pot, cover them just barely with water, season with salt, and simmer uncovered for 25 min., until the sauce is creamy and the peas are tender.
6. Fold in plenty of chopped dill, season to taste with pepper and a splash of lemon juice, and serve warm.