Black Eyed Bean Salad with Swiss Chard


For the Black Eyed Beans 

300g dried black eyed beans
1 large / 2 small onions 
4 cloves garlic 
3 tbsp olive oil 
200g Swiss chard (stems cut off, roughly chopped) / 200g baby spinach /spinach 

For the dressing

4 tbsp extra virgin olive oil
3 tbsp lemon juice 
1 tsp sea salt flakes / 1/2 tsp 
1 tsp dried mint 


Check black eyed beans and get rid of any dud ones. 

Wash them then add to a large pan with 2 1/2 litres cold water and a squeeze of lemon juice. Bring up to the boil and simmer for around 45 minutes - check they’re tender but not overly mushy. 

In a frying pan, heat up 3 tbsp olive oil and soften onion on a low heat for at least 10-12 mins until fully softened. Once they‘be softened, turn heat up a little, add garlic, soften for a couple of mins more then add greens and cook until wilted. 

Add drained black eyed beans to the pan, stir until coated in greens and oily onions, then transfer to serving dish. 

Drizzle over all the dressing ingredients, stir well and serve with an extra drizzle of EVOO. 

So delicious. 

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