Black-eyed peas
Sauteed onions, olive oil, red vinegar, rice and black-eyed peas all give a delightful smell! Served as an appetizer or as main course.
Black-eyed peas


½ kilo black eyed peas ½ cup Horio Koroneiki variety Olive oil ½ cup rice 3-4 tblsp Horio Red Vinegar 2-3 onion, sliced into thin rings 1 tblsp flour Salt, pepper


  1. Place the peas in cold water and allow to boil for 15 minutes, remove froth as it appears on the surface.
  2. Strain and wash well.
  3. Boil in ½ liter clean water for another 12 minutes on medium heat.
  4. Add water, salt, pepper and boil for another 10 minutes, turn off the heat and place a lid with a cotton towel on the pot and allow to cool.
  5. Then, place in a separate bowl.
  6. Pour olive oil in a pan and once warm we add chopped onions and sauté until lightly golden.
  7. Add flour and mix with wooden spoon very quickly.
  8. Deglaze with vinegar and then add all ingredients from bowl, along with black-eyed peas, and mix well before serving.