Farro or Bulgur With Black-Eyed Peas, Chard and Fet

Name: Farro or Bulgur With Black-Eyed Peas, Chard and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound black-eyed peas; 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 3 large garlic cloves, minced; 1 to 2 serrano peppers, minced (optional); 1 bay leaf; Salt to taste; 1 bunch Swiss chard (about 1 pound), stemmed, leaves washed in two changes of water, stems diced if wide and fleshy, discarded if thin and stringy; 1/4 cup chopped fresh dill or cilantro; Freshly ground pepper to taste; 3 cups cooked farro or bulgur; 1 red pepper, cut in small dice, for topping; 2 ounces feta, crumbled

Servings: persons

1 pound black-eyed peas
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 large garlic cloves, minced
1 to 2 serrano peppers, minced (optional)
1 bay leaf
Salt to taste
1 bunch Swiss chard (about 1 pound), stemmed, leaves washed in two changes of water, stems diced if wide and fleshy, discarded if thin and stringy
1/4 cup chopped fresh dill or cilantro
Freshly ground pepper to taste
3 cups cooked farro or bulgur
1 red pepper, cut in small dice, for topping
2 ounces feta, crumbled

1
Rinse the beans and pick over to check for stones.
2
Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion.
3
Cook, stirring, until tender, about 5 minutes, and add half the garlic and the chiles.
4
Cook, stirring, until fragrant, 30 seconds to a minute, and add the black-eyed peas, 2 quarts water and the bay leaf.
5
Bring to a boil, reduce the heat to low, and skim off any foam that rises.
6
Cover and simmer 30 minutes.
7
Add salt to taste and the remaining garlic.
8
A handful at a time, stir in the chard.
9
As the greens wilt, stir in another handful, until all the greens have been added.
10
Bring back to a simmer, cover and simmer over low heat for 15 to 20 minutes, or until the greens and beans are tender.
11
Stir in the remaining tablespoon of olive oil and the dill or cilantro, cover and continue to simmer for another 5 minutes.
12
Add salt and freshly ground pepper to taste.
13
Spoon farro or bulgur into bowls or onto plates.
14
Top with the beans.
15
Top the beans with diced red pepper and crumbled feta, and serve.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound black-eyed peas, 2 tablespoons extra virgin olive oil, 1 large onion, chopped, 3 large garlic cloves, minced, and more.

Yes, Farro or Bulgur With Black-Eyed Peas, Chard and Feta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farro or Bulgur With Black-Eyed Peas, Chard and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions