Mediterranean Black‑Eyed Beans with Spinach

Hey there foodie friends,

Black-Eyed Beans are a staple in Greek cuisine. And not just because they were and are affordable, but because they taste so good!.  My mom, aunt, and grandmother often made black‑eyed beans on the stovetop.  Simmering the beans with tomatoes, onions, and whatever greens were in season. This baked version is my own little cozy twist.  Spinach instead of chard, with carrots, and it’s deeply flavorful and perfect for days when you want something wholesome.

In Greece, this bean dish is part of our long tradition of ladera (olive oil-cooked) meals.  Cooked with generous amounts of olive oil, vegetables, and herbs. It’s the kind of food that makes you feel like your yiayia is standing behind you, nodding approvingly while also judging your chopping technique. And honestly, she’d be right. Greek grandmothers can spot a badly chopped onion from three villages away. hahahhaha

This Mediterranean Black-Eyed Beans with Spinach dish is also completely vegetarian, making it a wonderful option for anyone looking to eat lighter. This is also a recipe that you can add to your weekly menu.  And since Easter is approaching, many of us are in fasting mode.  Many are avoiding meat and dairy while still wanting to eat nourishing meals. This meal is hearty without being heavy, full of protein from the beans, and rich in greens from the spinach. It’s exactly the kind of dish that keeps you full, energized, and comforted during Lent.

The beans are tender and incredibly satisfying, especially when you pair them with spinach. The combination creates a dish that’s rustic and full of flavors.  The base of the dish is simple: onions, garlic, olive oil, and tomatoes. Traditionally, we use fresh tomatoes, but since they are not in season I used tomato paste.  Add a handful of spinach, a sprinkle of herbs, and a generous drizzle of olive oil, and you have a meal that tastes simply amazing. Baking everything together allows the flavors to deepen, the sauce to thicken, and the beans to soak up all that Mediterranean goodness.

This Mediterranean Black-Eyed Beans with Spinach recipe is also naturally vegan, high in fiber, and budget‑friendly. Serve it with crusty bread, a squeeze of lemon (optional)  or a little feta on top (after fasting), that is.  Enjoy!!! 🙂

Have a great morning/afternoon/evening, everyone! 🙂

Mediterranean Black‑Eyed Beans with Spinach

foodzesty

This cozy Greek dish combines tender black-eyed beans with fresh spinach, olive oil, and herbs for a warm, rustic meal. Naturally vegetarian and perfect for fasting, it’s a simple, flavorful staple of Greek cuisine that comes together easily and tastes even better the next day.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Course Main Course, sid dish

Cuisine Greek

Servings 8 servings

Ingredients

  

• 2 ½ cups black-eye beans
• 2 garlic cloves minced
• 2 onions finely chopped
• 3 cups baby spinach
• 1 leek sliced
• ¾ cup olive oil
• ½ cup water
• 2 tbso tomato paste
• ¾ cup tomato sauce optional
• salt
• pepper
• ½ cup fresh dill finely chopped
• ¼ cup fresh parsley finely chopped

Instructions

 

• Boil the black-eyed beans in water until tender, then drain the excess water, which will have a dark color. Salt towards the end.
• Preheat oven at 180℃
• Add to the baking pan the 2 ½ cups black-eye beans, along with 2 garlic cloves, 2 onions, 1 leek, 3 cups baby spinach, ½ cup water, ¾ cup olive oil, 2 tbso tomato paste, ¾ cup tomato sauce.
• Give it a good stir and season with pepper.
• Bake for 35 minutes at 200℃.
• Towards the end, add the ½ cup fresh dill and the ¼ cup fresh parsley. Stir gently and cook for 10 more minutes.
• Serve hot or cold with your favorite bread.

Keyword beans, greek cookies, mediterranean black-eyed beans, Vegan, vegetarian

KALI SAS OREXI!! 🙂