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/ΟΞΟΞΊΞΏΟ
λα-λάΟΞ±Ξ½Ξ±) 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!
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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
β’ Black Olives
β’ Salted Anchovies
β’ Green Chilies
β’ Black Olives
β’ Salted Anchovies
β’ Green Chilies
