Black Eyed Beans, although not in season you can get them dried (dehydrated) and bring them back to life (hydrate them) in a bowl of water soaked overnight!
Really simple and traditional lunch served with green leaves (chard/σέσκουλα-λάχανα) dressed with Extra Virgin Olive Oil and Lemon, without omitting the ‘usual’ condiments, black olives, anchovies, green chilies and green lettuce salad with cucumber, tomato and avocado!
Absolute Satisfaction!!!
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
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I hope you enjoy it!
Black Eyed Beans with Chard Leaves
Ingredients
- 300 grs Black Eyed Beans , Dehydraded
- 700 grs Chard Leaves , cut in 7-8 cm width chunks
- 3 litres Water
- Lemon juice
- Sea Salt
Instructions
- From previous night soak the beans in water.
- In a large pot or saucepan bring water to a boil where you have added 2 tablespoons of salt. Add the Black Eyed Beans and simmer for about 25 minutes. You want your beans soft but not overcooked. Avoid cleaning the foam created in the water. 5 minutes before the end add your leaves.
- With a slotted spoon take out of the water both the beans and the leaves and serve with oil and lemon.
Notes
CONDIMENTS
• Black Olives
• Salted Anchovies
• Green Chilies
• Black Olives
• Salted Anchovies
• Green Chilies
