Black Eyed Peas with Spinach
Kathy TsaplesIngredients:
- 2 cups of black-eyed beans
- 1 bunch of English spinach (or baby spinach, if preferred),
- Roughly chopped and thoroughly washed
- 6 spring onions, finely chopped
- 1 onion, sliced
- 1/2 cup of olive oil
- 1 tbsp white wine vinegar
- juice of 1 lemon
- a few sprigs of dill, chopped
- 1 tsp cooking salt pepper
Method:
- In a sieve, wash your beans thoroughly and then throw them into a pan filled with cold water. Bring to a boil and discard the water. Rinse the beans again.
- Fill the pot with cold water again and cook the beans for about 30 minutes. Always check them because they don’t take long and can easily become mushy.
- In a shallow pan, sauté the onion in about half a cup of olive oil until translucent. Add the spring onions, then the washed spinach, salt and pepper.
- Put the cooked beans in a bowl, add the wilted spinach and mix using two forks so that you don’t mush them up.
- Add the lemon juice, vinegar and dill.
- At this stage, add another half cup of olive oil. Have a taste, and add more lemon juice if desired. Serve with crusty bread and feta cheese.
Our friends at Wine Selectors suggest pairing this dish with a Merlot.
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