serves 6 to 8
All over Greece, black-eyed peas are made into an easy salad for all seasons. In a few parts of the country, they are also part of the local range of stews and casseroles: in Rhodes and other islands in the Dodecanese, they’re cooked with olive oil and served with a generous heaping of caramelized onions; in the Peloponnese, they are stewed with sweet greens and tomatoes. This recipe is also from the Peloponnese, from the region around Arcadia, home to some of Greece’s finest white wines.
1 pound (450 g) dried black-eyed peas, picked over for debris and rinsed
¾ cup (180 ml) extra-virgin Greek olive oil
2 large red onions, finely chopped
1 or 2 fresh green or red chiles, seeded and finely chopped
3 green bell peppers, chopped
4 garlic cloves, minced
¼ cup (60 ml) ouzo
3 roasted red bell peppers, finely chopped
3 cups chopped fresh or canned plum tomatoes
3 to 4 tablespoons sherry vinegar or balsamic vinegar
Salt and freshly ground black pepper
Finely grated zest of 1 lemon
½ cup (25 g) chopped fresh oregano
Place the black-eyed peas in a large pot and add water to cover by 2 inches (5 cm). Bring to a boil and drain in a colander without rinsing. Fill the pot with water and bring to a boil again. Add the hot black-eyed peas and bring the water back to a boil. Reduce the heat to medium-low and simmer the black-eyed peas for about 25 minutes, until al dente.
Preheat the oven to 350ºF (175ºC).
While the black-eyed peas cook, in a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onions, chile(s), and bell peppers and cook until soft and translucent, about 10 minutes. Stir in the garlic. Carefully pour in the ouzo and stir to deglaze the pan. Cook, stirring, until the alcohol burns off, a few minutes more.
Using a slotted spoon, transfer the black-eyed peas to an earthenware or glass baking dish, reserving their cooking liquid. Add the onion–bell pepper mixture, the roasted red peppers, tomatoes, 3 tablespoons of the vinegar, all but 3 tablespoons of the olive oil, and salt and black pepper to taste. Add enough reserved cooking liquid to come just to the surface of the black-eyed peas.
Cover and bake for 35 to 40 minutes, until the black-eyed peas are tender. If there is too much liquid in the dish, remove the cover and bake for 10 to 15 minutes more to evaporate the excess liquid. Adjust the seasoning with salt, pepper, and vinegar, and gently stir in the lemon zest, oregano, and remaining 3 tablespoons olive oil. Serve warm or at room temperature.