Description
A flavorful Mediterranean dish of black-eyed peas paired with sardines and tangy pickled onions, creating a balanced and nutritious meal.
Ingredients
- 250 g black-eyed peas
- 2 cans sardines in olive oil
- 1 red onion, thinly sliced
- 2 tbsp vinegar
- 1 tsp sugar
- 3 tbsp olive oil
- 1 clove garlic, minced
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped
Instructions
- Soak the black-eyed peas in water for several hours or overnight, then drain.
- Place the peas in a pot, cover with fresh water, add the bay leaf, and boil until tender, about 30–40 minutes. Drain and set aside.
- In a bowl, combine the sliced red onion, vinegar, sugar, and a pinch of salt. Let it sit for 10–15 minutes to pickle.
- Heat olive oil in a pan over medium heat and sauté the garlic briefly until fragrant.
- Add the cooked black-eyed peas to the pan, season with salt and pepper, and stir gently.
- Drain the sardines lightly and add them to the pan, mixing carefully to avoid breaking them apart too much.
- Remove from heat and fold in the pickled onions and chopped parsley.
- Serve warm or at room temperature with a drizzle of olive oil.
Notes
- You can use dried or canned black-eyed peas for convenience.
- Adjust vinegar and sugar to taste for the pickled onions.
- Serve with crusty bread for a complete meal.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Boil and Sauté
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 35 mg
