In Greek: μαυροματικά με κάππαρι;, pronounced mah-vroh-mah-tee-KAH meh KAH-pah-ree
This easy dish highlights black-eyed peas with the tastes of onions, capers, and dill. Because it is often served chilled or at room temperature, we call it a salad, but it makes a wonderful side dish or vegetarian and vegan main dish. Keys to success: use capers that come bottled in vinegar and, if using dried peas instead of canned, salt the water rather than the final dish itself.
- 1 pound of dried black-eyed peas (or 7 1/2 cups of rinsed, drained canned peas)
- 1 tablespoon of sea salt (for dried peas)
- 10-12 cups of water (for dried peas)
- 2 green onions, finely chopped
- 1 medium onion, finely chopped
- 2 tablespoons of fresh dill, finely chopped (2 teaspoons of dried)
- 2 1/2 tablespoons of capers (packed in vinegar)
- 1 1/2 tablespoons of red wine vinegar
- 3-4 tablespoons of extra virgin olive oil
- black Greek olives
Using dried black-eyed peas
- Day One: Pur the peas into a colander or bowl and check for any damaged peas or debris and discard. In a large pot, soak the black-eyed peas overnight in plenty of cold water to cover generously.
- Day Two: Bring the peas to a boil and cook for 5 minutes. Drain and rinse. Wipe any foam residue from the pot and fill with 10-12 cups of fresh cold water. Add sea salt to the water and bring to a full boil. Add peas and when boil resumes, cover, reduce heat to low, and simmer for 40 minutes. Drain peas and transfer to a serving bowl. Toss with remaining ingredients and garnish with olives.
Using Canned Black-Eyed Peas
Note: A 14oz can of black-eyed peas is about 1 1/2 cups of drained peas.
- Pour peas into a colander and rinse well under running water.
- Drain for 20 minutes and transfer to a serving bowl.
- Toss with remaining ingredients and garnish with olives.
Yield: 7 1/2 cups of Black-Eyed Peas with Capers (serves 7-10)