Red Pepper and Black-Eyed Peas Oregano-Lemon Warm Pulse Skillet
Greek-inspired · warm_pulse_skillet · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
Save a personal copy to review and cook. Your changes stay private.
- Servings
- 4
- Prep minutes
- 12
- Cook minutes
- 18
- Total minutes
- 30
Ingredients (9)
- 320 g red pepper, remove seeds and cut into strips
- 400 g canned black-eyed peas, drained and rinsed
- 20 ml olive oil
- 100 g onion, finely diced
- 120 ml water
- 3 g dried oregano
- 25 ml lemon juice
- 8 g garlic, finely chopped
- 3 g fine salt, adjust after tasting
Equipment
- saucepan
- wooden spoon
- knife
- chopping board
Method
1. Prepare
Prepare the red pepper as listed. Drain and rinse the canned black-eyed peas, and dice the onion. Measure everything else.
Guide timing: 12 minutes
2. Cook the vegetables
Heat the olive oil in a wide pan over medium heat. Cook the onion for 3 minutes, then add the red pepper and cook for 9 minutes, stirring. Add a splash of the water if it catches.
Guide timing: 9 minutes
3. Add the pulses
Stir in the canned black-eyed peas and the rest of the water. Cook gently for 5 minutes, until the pulses are piping hot and the vegetables are tender.
Guide timing: 5 minutes
4. Season
Add the dried oregano and garlic and stir gently for 2 minutes.
Guide timing: 2 minutes
5. Finish and serve
Take off the heat and stir in the lemon juice and fine salt. Taste and serve hot.
Guide timing: 2 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.