Black-Eyed Peas With Vegetables and Small Pasta

By Martha Rose Shulman

Black-Eyed Peas With Vegetables and Small Pasta
Andrew Scrivani for The New York Times
Total Time
1 hour 15 minutes
Rating
5(75)
Comments
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The range of bean and vegetable main dishes in the Greek repertory is striking; every region has its specialties. Many of the traditional dishes are called “olive oil dishes” (or ladera), because they are cooked with copious amounts of extra virgin olive oil. I tone down the amounts in my kitchen. But I still use enough to ensure that the broth accompanying vegetables or beans is alchemized to a velvety sauce, often enhanced with a splash of fresh lemon juice or vinegar just before serving. Since black-eyed peas require no soaking, you can cook this after work so long as you have some vegetables around the house. It is an utterly simple dish that I’ve adapted from a recipe in Ms. Kochilas’s cookbook.

Featured in: Vegetarian Dishes From a Greek Holiday

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Ingredients

Yield:Serves four

    For the Black-eyed Peas With Vegetables and Small Pasta

    • ½pound dried black-eyed peas, picked over and rinsed
    • 1large onion, finely chopped
    • 2large carrots, finely chopped
    • 1large red bell pepper, seeded and chopped
    • ¼cup tomato paste dissolved in ½ cup water
    • 2 to 4garlic cloves to taste, minced
    • 1bay leaf
    • 1dried hot pepper, or ¼ to ½ teaspoon hot pepper flakes
    • ¼ to ⅓cup extra virgin olive oil
    • ½cup small pasta, such as elbow macaroni or tubettini, or small square Greek egg noodles
    • ½ to 1cup chopped cooked spinach or greens (optional)
    • 1 to 2tablespoons red wine vinegar, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

299 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 6 grams protein; 167 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Black-eyed Peas With Vegetables and Small Pasta

    1. Step 1

      Cover the black-eyed peas with water, bring to a boil and then drain.

    2. Step 2

      Combine the drained black-eyed peas, onion, carrots, red bell pepper, dissolved tomato paste, garlic, bay leaf, hot pepper and ¼ cup olive oil in a large soup pot or Dutch oven. Cover with water by 2 inches, and bring to a gentle boil. Cover the pot, reduce the heat to low and simmer 20 minutes. Add salt to taste, and continue to simmer until the beans and vegetables are tender, about 30 minutes more. Taste and adjust seasoning. Add the pasta, increase the heat to medium-high, and simmer five to 10 minutes, until the pasta is cooked and much of the liquid has been absorbed. Stir in the greens, another 2 tablespoons olive oil if desired and the vinegar. Allow to cool for about 10 minutes before serving.

Tip
  • Advance preparation: This tastes even better the day after it’s made (though you may want to wait to add the pasta until you reheat). It will keep in the refrigerator for three or four days.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

5 out of 5
75 user ratings
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Comments

Suzanne Y.

I made this to honor my Texas roots of blackeyed peas on New Year's Day...it was easy and delicious. The vinegar really makes the flavor pop. I will definitely make it again. I added a bit too much water so it was more like a soup but still perfect.

Adrienne

Comfort food at its best, and then you realize it's vegan too.

DelShell

Has anyone tried this as a cold salad? I think I will do that tomorrow & sub fresh spinach for the frozen. I’ll let everyone know how it turns out.

kenton

This is a keeper, but you’ve got to like black-eyed peas and olive oil. I soak the beans briefly and then cook in my Instapot for 2 minutes on high. Carrots are mandatory, but fennel, celery root star anise work well also. Greens and pasta go in on sauté. Earthy and flavor packed.

HBT

I couldn't find black-eyed peas, so I used pinto beans instead -- they worked well. I put in too much water, but luckily I'd made it a day ahead of time. On the day of I spooned out most of the extra liquid and reduced it in a small saucepan until it was thick and velvety. As it was cooking, I was worried because it just tasted like tomato paste. However, after sitting overnight, reducing the sauce (and critically) adding the vinegar at the end, the flavors resolved into a rich, sweet depth.

DelShell

Has anyone tried this as a cold salad? I think I will do that tomorrow & sub fresh spinach for the frozen. I’ll let everyone know how it turns out.

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