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.
- Serves: 6 persons
- 1pound black-eyed peas
- 2tablespoons extra virgin olive oil
- 1large onion, chopped
- 3large garlic cloves, minced
- 1to 2 serrano peppers, minced (optional)
- 1bay leaf
- Salt to taste
- 1bunch Swiss chard (about 1 pound), stemmed, leaves washed in two changes of water, stems diced if wide and fleshy, discarded if thin and stringy
- ¼cup chopped fresh dill or cilantro
- Freshly ground pepper to taste
- 3cups cooked farro or bulgur
- 1red pepper, cut in small dice, for topping
- 2ounces feta, crumbled
Step 1Rinse 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.
Step 2Add 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.
Step 3Stir 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.
Step 4Spoon farro or bulgur into bowls or onto plates. Top with the beans. Top the beans with diced red pepper and crumbled feta, and serve.