Hey there,

This Black-eyed peas with spinach recipe are essential for the summer table. If you’re looking to add healthy dishes to your table then try this recipe. Spinach, dill, parsley, lemon zest, and juice what a combination as one of my favorite Italian chef Gennaro Condalto always says “Oh my my”. Dill is my go-to herb a must in dishes and combining it with spinach and parsley makes this a delicious salad. Don’t you love cutting into herbs they let out that beautiful aroma. Tip: (Just a little tip black-eyed peas and lentils do not need overnight soaking).

Black-eyed peas are one the most eaten peas or beans in Greece during the summer season. These delicious little legumes are so versatile, in soups, stews, salads, and much more and let’s not forget healthy. A traditional Greek salad made with Black-eyed peas is called “Mauromatiki salata”. The ingredients are just a few, onion, herbs, lemon juice, olive oil and that’s it. It is so good when eaten cold!! But on the other hand, you can prepare these Black-eyed beans with spinach and cherry tomatoes in the oven let it cool, and eat it cold. The cherry tomatoes give this dish a refreshing taste and combining the beans with herbs just gives this dish a burst of flavor.

For this recipe, you can use any type of bean you prefer. I prepare this meal at least twice a month and so I like to alternate beans. I’ve used white beans and kidney beans and all the dishes taste amazing. When I use kidney beans I just add a bit more lemon zest and juice. A plant-based meal that is full of healthy ingredients and a delicious vegetarian dish for those out there.

It’s been quite hot here a mini heatwave is what they are calling it, so salads and cold dishes are on my menu plans like this Black-eyed peas with spinach dish.

Let me know what you think.

Have a great morning/afternoon/evening everyone.

black eyed peas baked in a white baking pan with spinach, herbs and cherry tomatoes.

Black-eyed peas with spinach

foodzesty

A vegetarian Greek dish made with spinach, herbs, black-eyed peas, and cherry tomatoes for that refreshing taste. A combination of a healthy ingredients dish for the summer table.

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Prep Time 20

Cook Time 35

Course Main Course, Salad

Cuisine Greek, Mediterranean

Servings 6 servings

Ingredients

500 g black-eyed peas dry
2 fresh onions chopped
2 red onions chopped
850 g fresh spinach
4 tbsp dill finely chopped
3 tbsp parsley finely chopped
lemon zest grated
1 lemon juice squeezed
6 cherry tomatoes optional
125 ml olive oil
salt
pepper

Instructions

Preheat oven to 160c. In a medium size pot boil black-eyed peas until half done. Set aside to cool off.
In a large skillet pour two tablespoons of olive oil and the chopped red and fresh onions. Saute for a few minutes.
Add the spinach and finely chopped herbs and continue to saute.
Pour in the lemon juice and grated lemon zest and cook until the lemon juice has been absorbed. Season with salt and pepper.
Add the black-eyed peas and stir and combine for 5 minutes.
In a large pan transfer the mixture and top with the remaining olive oil and sliced cherry tomatoes. Let it cook for about 35 minutes. Serve hot or cold with Greek feta cheese.