Greek recipes #4: black-eyed peas salad with dill

This is the next episode of our summer Greek culinary saga. This salad is perhaps not traditional at all, or maybe not even Greek. She made me very happy one evening in Athens and that is enough. The menu, which was quite cryptic, only mentioned a « bean salad ». I went for it. I didn’t see it coming. A large terracotta bowl, quite warm. In the bottom, black-eyed peas. I had them in Lisbon years ago, but never since. Atop, a tomato, onion and dill salad. The thing was drenched in a delicious broth.

I suspected the broth contained butter, but I didn’t care. I already knew how I would replace it: White miso (« shiro miso »). Slightly salty, umami taste, almost sweet in a melt-in-your-mouth kind of way, it would be perfect. Which is now confirmed. Use azukis beans or white beans instead of black-eyed peas if you must. I was traveling without check-in luggage so could only bring back half a kilo of organic black-eyed peas. They didn’t last long…

Greek recipes #4: black-eyed peas salad with dill

Serves 2

  • 100 g  uncooked black-eyed peas
  • 1 bay leaf
  • 1 tomato
  • 1 small onion
  • 1 chives
  • 4 stems dill
  • 2 tbsp extra-virgin olive oil
  • 2 tsp white miso
  • 2 tbsp lemon juice

The day before, soak the beans in a large volume of water. The same day, place them in a saucepan, cover with water, add the bay leaf and bring to a boil. Simmer for about 1 hour. Reserve 5 tablespoons of the cooking liquid, and drain the beans.

Rinse briefly with cold water until beans are lukewarm, and set aside.

Dice the tomato, slice the onion thinly. Chop the chives and dill.

In a bowl, whisk the cooking water of the beans with miso, olive oil and lemon juice. Mix the beans and vegetables in a bowl, add the dill then the miso sauce. Divide into two bowls and serve warm.


7 Replies to “Greek recipes #4: black-eyed peas salad with dill”

  1. Une recette alléchante pour qui cherche comme moi à renouveler ses recettes à base de légumes sec! Je vais m’empresser de tester, comme l’ensemble des recettes de la série grecque.
    Bravo pour ce blog prometteur !

    1. Bonjour Colette ! J’espère que cela te plaira ! A bientôt.

  2. j’aime beaucoup cette façon de consommer les haricots blancs

    1. Oui, en salade c’est vraiment bon (je n’ai pas beaucoup de bonnes recettes aux haricots blancs à part des salades, en fait…)

  3. […] and fresh green herbs–and it made me wistful for summer’s bounty of brightly colored produce. Recettes grecques #4 : salade de haricots tièdes à l'aneth | | Green me up […]

  4. Bonjour Hélène,
    ah moi je me suis dit, en voyant ton nouvel article « ah super, un smoothie à la mode grecque » (rapport à ton post sur instagram). Bon, c’était avant de voir le titre du-dit article…En tous cas, ça sera une occasion pour utiliser l’aneth dont je ne sais absolument pas quoi faire (le miso blanc….comment dire, il file trop vite)

    1. Ah ah, c’est marrant le smoothie grec. Je n’en ai pas bu un seul en Grèce, on mangeait de la salade grecque au petit déjeuner ;-)

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