1. Rinse the peas and pick over to check for stones. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes, and add half the garlic and the chiles. Cook, stirring, until fragrant, 30 seconds to a minute, and add the black-eyed peas, 2 quarts water and the bay leaf. Bring to a boil, reduce the heat to low, and skim off any foam that rises. Cover and simmer 30 minutes. 2. Add salt to taste and the remaining garlic. A handful at a time, stir in the chard. As the greens wilt, stir in another handful, until all the greens have been added. Bring back to a simmer, cover and simmer over low heat for 15 to 20 minutes, or until the greens and beans are tender. 3. Stir in the remaining tablespoon of olive oil and the dill or cilantro, cover and continue to simmer for another 5 minutes. Add salt and freshly ground pepper to taste. 4. Spoon farro or bulgur into bowls or onto plates. Top with the peas. Top the peas with diced red pepper and crumbled feta, and serve. Advance preparation: The beans will keep for 3 or 4 days in the refrigerator, with or without the greens added. Nutritional information per serving: 455 calories; 8 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 8 milligrams cholesterol; 73 grams carbohydrates; 18 grams dietary fiber; 297 milligrams sodium (does not include salt to taste); 24 grams protein
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