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Black Eyed Peas with Fresh Dill, Olive Oil and Orange Slices

Black eyed peas with Fresh Dill, Olive Oil and Orange Slices is one of my all-time favorite Mediterranean Diet recipes. How can you go wrong with fresh dill, fresh parsley, green onions, orange slices, and 1 cup of extra virgin olive oil.

As you prepare this amazing dish, I would highly recommend resisting the urge to cut back on the olive oil.  As you simmer the ingredients, the oil cooks into the beans and herbs and what is left thickens to make a flavorful gravy.  This is a traditional vegan dish from the island of Crete and works great with a vegan salad. If you are not vegan, you can eat it with our authentic Greek salad for a meal that is comforting, filling and good for you!

This recipe is from our book:  “Foods of Crete: Traditional Recipes from the Healthiest People in the World” by Koula Barydakis and Bill Bradley, R.D.

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  • 2 large or 4 small cans black eyed beans
  • 1 cup extra virgin olive oil
  • 1 cup fresh parsley, stems removed, chopped
  • 1 cup fresh dill, stems removed, chopped
  • 4 green onions, thinly sliced
  • 2 carrots, peeled and grated
  • 2 bay leaves
  • 2 slices orange with peel and flesh
  • 2 Tablespoons tomato paste
  • Salt and pepper, to taste


  1. Drain beans, reserving liquid.
  2. Heat oil in a deep pot. Sauté beans, parsley, dill, onions, and carrots for 3 minutes.
  3. Add bay leaves, orange peel, tomato paste, 2 cups reserved liquid from beans and 2 cups water.
  4. Stir and cook for 30 minutes.
  5. Salt and pepper, to taste