It’s difficult to cook for a family when you can’t get the whole family to eat the same thing. My children are not very fond of legumes and most of the times I have to cook two meals so that everyone will eat. I have made it a rule to cook legumes at least once a week. I tried black eyed beans in a few ways but it didn’t work. I have managed to make them like spinach by making spanakopitas so I also tried spanakoryzo and they ate it. Not that they were thrilled but at least they did not reject it as they do with other food. Since they ate spanakoryzo I adapted that recipe and made it with black eyed beans. Don’t expect me to say that they were thrilled but at least I got them to try it and hopefully one day I am sure they will love it as I did
Mavrommatika or Louvi in tomato sauce
(Black eyed beans)
Preparation time: 1 hour
Cooking time: 30 minutes
250 gr. of black eyed beans
250 gr. of silverbeet, white beet or chard
250 gr. of spinach
5 – 6 spring onions finely chopped
1 cup of finely chopped herbs such as dill, parsley, fennel (or a combination of all)
1 tin of whole tomatoes, blended (during the summer I use fresh tomatoes)
Salt and pepper
Boil black eyed beans for about ten minutes and drain.
While beans are boiling wash all the vegetables and herbs. Boil spinach and silverbeet without adding any water for 5 minutes and drain vegetables as well.
Sauté the onions and add the spinach and silverbeet. Add the black-eyed peas, the herbs, salt and pepper as well as the tomatoes. Add water to cover them and simmer until the sauce has melded and thickened.