Tuesday, August 31, 2010
Fresh Black Eyed Peas with Roasted Tomatoes, Olives and Feta
I found fresh black eyed peas in the market today so we decided to adapt Hank Shaw's recipe for a Greek-inspired salad. By keeping the beans warm, along with the roasted tomatoes (as opposed to sun-dried), we made it into less of a salad and more of a hot meal. Yum!