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

• 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.

blackeyed peas, extra virgin olive oil, onion, garlic, serrano peppers, bay leaf, salt, swiss chard, dill, freshly ground pepper, red pepper, feta

Taken from cooking.nytimes.com/recipes/1015284 (may not work)