Mediterranean Black‑Eyed Beans with Spinach
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.
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.