Farro or Bulgur With Black-Eyed Peas, Chard and Feta

Farro or Bulgur With Black-Eyed Peas, Chard and Feta

Black-eyed peas cooked with greens is a classic Greek preparation. I decided to add a chile pepper to the beans, just to spice things up a little. I like to serve the beans with bulgur, but you can also serve them with farro.
  • Total:
  • Serves: 6 persons



  1. Step 1

    Rinse the beans and pick over to check for stones. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes, and add half the garlic and the chiles. Cook, stirring, until fragrant, 30 seconds to a minute, and add the black-eyed peas, 2 quarts water and the bay leaf. Bring to a boil, reduce the heat to low, and skim off any foam that rises. Cover and simmer 30 minutes.
  2. Step 2

    Add salt to taste and the remaining garlic. A handful at a time, stir in the chard. As the greens wilt, stir in another handful, until all the greens have been added. Bring back to a simmer, cover and simmer over low heat for 15 to 20 minutes, or until the greens and beans are tender.
  3. Step 3

    Stir in the remaining tablespoon of olive oil and the dill or cilantro, cover and continue to simmer for another 5 minutes. Add salt and freshly ground pepper to taste.
  4. Step 4

    Spoon farro or bulgur into bowls or onto plates. Top with the beans. Top the beans with diced red pepper and crumbled feta, and serve.