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Black Eyed Beans With Spinach And Fennel
Super easy black beans with spinach and fennel makes a great meze starter, side dish or main.
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
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!
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