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Home » Greek Recipes » Black Eyed Beans With Spinach And Fennel

Black Eyed Beans With Spinach And Fennel

Author: Karon Grieve Published : August 2018

Recipe
black eyed beans with spinach and fennel
black eyed beans with fennel and spinach pin image

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 spinach and fennel in baking dish

 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!

Images of Greece, the sea, old man at cafe and the bowl of beans

Greek Food

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.

top down shot of beans in serving bowl

Beans!

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.

side of plate with beans and fennel

How to serve these black eyed beans

You can serve this dish as part of a meze starter alongside other gorgeous Greek specialities like homemade tzatziki, homemade taramasolata and skordalia dips.

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.

Kali Orexi!

larder links

Looking for more super easy Greek dishes to try? Then check these out before you go;

Traditional Greek salad

Avgolemono – Greek egg and lemon soup

Easy vegetarian moussaka

Greek style wild greens with eggs

Greek style lamb wraps with tzatziki

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.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
black eyed beans with spinach and fennel

Black Eyed Beans With Spinach And Fennel

Karon Grieve
Super easy black beans with spinach and fennel makes a great meze starter, side dish or main.
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Vegetarian
Cuisine Greek
Servings 2 people
Calories 114 kcal

Ingredients
 

  • 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
Metric – US Customary

Instructions
 

  • 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

Notes

Remember to soak the beans overnight and drain welll till water runs clear.
Serve your black eyed beans with spinach and fennel as a meze starter or as a side dish with youor chosen main course.

Nutrition

Calories: 114kcalCarbohydrates: 23gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 320mgPotassium: 710mgFiber: 7gSugar: 8gVitamin A: 1647IUVitamin C: 28mgCalcium: 104mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword black eyed beans, meze
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Greek Recipes, Salads and Sides, Vegetarian Recipes

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Comments

  1. Kameela Hays says

    August 23, 2018 at 10:45 am

    5 stars
    Bonjour from France. Love your recipes. One of my favourite dishes. I use fresh coriander instead of fennel.. I grew up in South America and we ate this all the time. Love it with sweet potatoes. Who needs meat?

    Reply
    • Karon Grieve says

      September 17, 2018 at 4:44 pm

      Thanks for dropping by. That sound lovely using coriander, must try it.
      K x

      Reply

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