Rich and tasty and packed with flavour these black eyed beans with spinach and fennel makes a great meze dish or side dish with a main meal.
black eyed beans with fennel and spinach
Beans and pulses as a staple of the Mediterranean diet which is partly why it is such a healthy way of eating. This simple recipe for black eyed beans with spinach and fennel is tasty, healthy and vegetarian too, oh, and it’s Greek as well so that makes it even better in my book!
When people think of Greek food they very often think of heavy dishes like the moussaka or pastitsio they are served in tavernas on holiday.
Those type of dishes are just part of the story, local people tend to eat a lot of vegetables, much more so than meat, and beans and pulses feature in a lot of traditional dishes that may not quite make it to the tourist tables in tavernas.
Let’s lose the image of traditional beans on toast here please. Although those beans are good for you too (in moderation) these non commercial, make it at home, non packaged beans are the business.
Black eyed beans are packed with nutrients and so good for you. Throw in that spinach and the punch of fennel and you have a plate of total Greek goodness in front of you.
How to serve these black eyed beans
Or as a side dish for your main course like chicken or pork.
Often in Greece this is just served as a main dish itself and eaten with a spoon like soup with good crusty bread on the side.
Can you freeze these black eyed beans?
Yes, just put them in a freezer-proof box or bag and freeze for up to 6 months. Make sure that you defrost them thoroughly and reheat till piping hot or add to stews etc.
Try this one on your Meat Free Monday or any day you fancy going a wee bit healthy.
Looking for more super easy Greek dishes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Black Eyed Beans With Spinach And Fennel
- 100 g black eyed beans soaked overnight in 500ml water
- 1 tomato chopped
- 125 ml water
- ½ onion chopped
- 1 clove garlic minced
- 2 tbsp fennel fronds finely chopped
- 1 cup spinach chopped
- Salt and pepper to taste
- Saute the onion in olive oil for 4 mins
- Add the garlic for 2 mins
- Add fennel and spinach plus 125ml water and simmer for 20 mins
- Add tomato and the drained beans plus seasoning and a little more water
- Simmer for a further 20 mins
- Serves 2 as a warm starter meze