Black-eyed peas “Mavromatika” in an autumn version

Did you know that black-eyed peas(mavromatika), in addition to being particularly delicious, are one of the healthiest varieties of beans? Furthermore, they do not require soaking, they do not have a thick skin that weighs on the stomach, and they can be eaten in both hot and cold dishes! In addition, they have fewer calories than other beans, contain a large amount of protein (one serving contains about half the protein of a steak), and vitamin B1, and many nutritionists classify them as superfoods. Heart, eyes, memory, and general physical condition are said to benefit from their consumption, while their calories are low, so they are also recommended for weight loss diets.

 

For every 1 cup (250 ml) of black-eyed peas (Mavromatika)

1/3 cup olive oil

1 large dried onion, diced

2-3 cloves garlic

3-4 medium carrots

4-5 tablespoons parsley or celery

300-400 gr (1.5 cups) grated tomato

Optional, but great 2-3 Florina peppers, cut into large strips

Below, I list 2 ways we usually cook black-eyed peas. Personally, I use the second way more often. We have, and we say, for 3-4 regular dishes (there are enough vegetables, so they are enough…).

Wash the black-eyed peas and put them in COLD water to cool. After boiling for 2-3 minutes (from the moment they start to boil), drain them. Put them back in the pot with water to soften them enough. For the above quantity, I put 2.5 cups of water, and it is enough to soften them. From now on, we have two options:

A. Finely chop the onion and other vegetables over the black-eyed peas, add the olive oil and tomatoes, and boil until they are completely soft and mushy. Just before removing them, salt them.

 

 

B. While the black-eyed peas are boiling in plain water, prepare the sauce in another pot: Fry the onion with olive oil, add the vegetables, tomatoes, and simmer until they are soft enough. If necessary, add a little water. When the black-eyed peas have softened, empty them into the pot with the vegetables, salt, and continue cooking until they become mushy.

 

By Porto Planet

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