Black-Eyed Beans with Spinach
Black-eyed beans are one of the easiest pulses to prepare as they don't need soaking and cook quickly. Raisins and pine nuts add interest to this wholesome vegetarian dish which is great served warm as a healthy meal or side dish.
- 250g black-eyed beans
- 200 ml Greek extra virgin olive oil
- 1 large onion, finely chopped
- 3 garlic cloves
- 750g greens, chard or spinach, roughly chopped
- 2 ripe tomatoes, grated or half a jar of Organic Pressed Heirloom Tomatoes
- 1 tbsp tomato puree
- 3 tsp of red wine vinegar
- 50g toasted pine nuts
- 80g raisins
- salt and pepper to taste
- Put the black-eyed beans in a pot with plenty of fresh water and bring to the boil. Boil for 7-8 minutes and drain to avoid them getting dark in colour.
- Return the beans in the pot and cover with fresh water, enough to cover. Put the lid on and simmer on low to medium heat, for 25-30 minutes.
- Meanwhile, in a frying pan sauté the onions first and then the garlic in half the olive oil. Add in the chopped greens and wilt for approximately 10 minutes.
- Once your greens are ready, add them to the pot with the beans, followed by the grated tomatoes, tomato puree and vinegar and the rest of the olive oil.
- Bring back to a gentle simmer and let them cook for another 10 minutes. Your beans should be very tender by now. Add the raisins before taking the pot off the fire and leave for a few minutes to allow them to swell.
- Sprinkle with toasted pine nuts and serve.