Greek Recipes

Greek and Cypriot recipes

Black-Eyed Peas with Vegetables and Small Pasta


Makes 4 servings


  • 1⁄2 pound dried black-eyed peas, picked over and
  • rinsed
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 leek, white part only, washed well and finely
  • chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 large green bell pepper, seeded and chopped
  • 1 small hot green pepper, seeded and chopped,
  • or more to taste
  • 1⁄4 cup tomato paste
  • 1 bay leaf
  • 2⁄3 to 1 cup extra-virgin olive oil, to taste
  • 1⁄2 cup small pasta (tubettini or small square
  • Greek egg noodles, if available)
  • 2 tablespoons red wine vinegar


1. Bring the black-eyed peas to a boil in ample water, then drain and set aside.

2. Place all the chopped vegetables, the tomato paste, bay leaf, and black-eyed peas in the same pot, add 1⁄2 cup of the olive oil and enough water to cover by 2 inches, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables and beans are tender, about 50 minutes. Add the pasta, increase the heat to high, and, as soon as the mixture begins to boil, reduce the heat to medium-low and simmer until the pasta is cooked, 10 to 12 minutes. Most of the liquid should have been absorbed, but the dish should be moist, with ample pot juices. Pour in the remaining olive oil, season with vinegar, let the dish cool for about 10 minutes, and serve.

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