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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 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Vegetarian
Cuisine Greek
Servings 2 people
Calories 114 kcal


  • 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


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.


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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