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5 from 1 vote

BLACK EYED BEANS WITH SPINACH AND FENNEL

Super easy black beans with spinach and fennel makes a great meze starter, side dish or main.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Vegetarian
Cuisine: Greek
Servings: 2
Author: Karon Grieve

Ingredients

  • 100 g black eyed beans soaked overnight in 500ml water
  • 1 to mato chopped
  • 125 ml water
  • ½ onion chopped
  • 1 clove garlic minced
  • 2 tbsp fennel fronds finely chopped
  • 1 handful spinach chopped
  • Salt and pepper to taste

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