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Greek-style Black-eyed Peas

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      Title: GREEK-STYLE BLACK-EYED PEAS
 Categories: Canadian li, Herbs, Potatoes, Rice, Grains & be
      Yield: 4 Servings
 
      1 tb Olive oil
      4    Green onions, sliced
      1    Clove garlic, minced
    1/2 ts Dried oregano
      2 c  Black-eyed peas (19 oz.can),
           -drained and rinsed
    1/4 ts Grated lemon rind
      2 tb Lemon juice
    1/4 ts Pepper
      1 pn Salt
      2 tb Crumbled feta cheese,
           -optional
 
  In skillet, heat oil over medium heat; cook onions, garlic and
  oregano for 2 minutes or until softened. Add 2 tablespoons water,
  beans, lemon rind, juice, pepper and salt. Cover and cook for 1
  minute until hot. (Beans can be refrigerated up to 24 hours.) Serve
  cold or at room temperature. Sprinkle with feta (if using).
  
  If available, substitute 2 teaspoons fresh oregano or dill for the
  dried oregano.
  
  NOTES : I've made a variation of this dish.  I added a chopped
  tomato, a handlful of chopped, pitted Kalamato olives, and doubled
  (or more) the feta cheese.  It's very good, and serves as a main dish
  for two. Could handle a bit more oregano. Also, I started with dry
  peas rather than tinned.
  
  Recipe by: Canadian Living Magazine January 1997
  
  By 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
 
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