An Aegean-style green bean dish that cooks fresh black-eyed peas with onion and tomato, then wakes them up with lemon at the end.
15 min prep 35 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Trim and rinse the black-eyed peas, then dice the tomatoes into small cubes.
Cook the onion in olive oil for 4 minutes, until translucent.
Add the tomatoes and cook for 5 minutes, until they take on a sauce-like consistency.
Add the black-eyed peas and hot water to the pot, then cook for 30 minutes.
Add the lemon juice and salt, then let the dish rest for 5 minutes so the tartness spreads through it.
💡 Tip: Leave the black-eyed peas just tender; adding the lemon juice at the very end keeps the beans from falling apart.
🍽️ Serving suggestion: Serve the dish warm or hot with rice on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
11
g protein
34
g carbs
8
g fat
3.3g
Sugar
1.4g
Fiber
586.5mg
Sodium
1.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?