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Mavromatika me Kappari: Black-Eyed Peas with Capers

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Black-Eyed Peas with Capers

Black-Eyed Peas with Capers

Photo © N. Gaifyllia, licensed to About.com, Inc.

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.

Ingredients:

  • 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
  • ----------
  • GARNISH
  • black Greek olives

Preparation:

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)

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