Black eyed beans

When was the last time you ate chickpeas, lentils, navy beans or black-eyed peas? Has it been days, weeks or even months?

I am a big fun of dried legumes but the majority of my family (my three children) aren’t big fans since their childhood, either served as a salad or otherwise, and my husband, although he likes them, he avoids them due to other problems.

However, because dried legumes are among the most nutritious foods available, because they are a good source of protein and can be a healthy substitute for meat, (which has more fat and cholesterol than dried legumes), I make it a point to prepare and serve a different kind once a week.

Last week we had lentils with rice and this week we had black eyed beans so, I thought of sharing this simple, but so significant, recipe with you.

Portions: 4

Preparation time: 20 minutes

Cooking time: 1 hour (including preparatory steps)

Ingredients:

250 gr. of black eyed beans

1 bunch of silverbeet or chard

1 onion finely chopped

Olive oil

Salt and pepper

Directions:

Wash, cut in smaller pieces and boil silverbeet for 5 minutes and strain. In the same saucepan boil beans again for 5 minutes and strain separately.

Sauté the onion with little olive oil and then add silverbeet and stir. Add beans, salt and pepper as well as water to cover all ingredients. We cook on low heat until the beans are soft.

We serve with olive oil and lemon juice.

Enjoy!