This dish is full of flavour and rich in nutrients. Black-eyed beans are amazing because they don’t require soaking, cook quickly, and are packed with protein! The spinach adds iron to the dish, while the carrot and tomato help the body absorb it more effectively.
Ingredients
- 250 g Voion Black Eyed Beans
- 2 bay leaves
- 1 large onion, finely chopped
- 3 spring onions, thinly sliced
- 1 red Florina (red sweet) pepper, diced
- 1 medium carrot, thinly sliced
- 2 whole garlic cloves
- ½ tbsp tomato paste
- 1 can (420g) grated or crushed tomatoes
- ½ tsp dried oregano
- 200-250ml water
- 300g spinach, coarsely chopped
- 1 bunch parsley, finely chopped
- 8 tbsp Navarino Icons Extra Virgin Olive Oil
- Salt
- Freshly ground pepper
Instructions
- Place the black-eyed beans and bay leaves in a pot, cover with plenty of cold water, and bring to a boil. Cook over medium heat for about 20 minutes, until the beans are tender but not fully cooked, as they will continue cooking later in the tomato sauce. Drain, discard the bay leaves, and set aside.
- Wipe the pot dry and heat 5 tbsp of olive oil. Once hot, add the onion and spring onions, sautéing over low heat for about 8 minutes until soft and caramelized. Add the pepper and carrots, sautéing for another 3-4 minutes. Add the garlic and sauté for 1 more minute.
- Stir in the black-eyed beans, salt, freshly ground pepper, and tomato paste, sautéing for 2 minutes while scraping the bottom of the pot. Add the grated or crushed tomatoes, oregano, and water, mix well, and bring to a boil. Once boiling, reduce the heat, cover with a lid, and simmer on very low heat for 20 minutes.
- Remove the lid, check if the beans are fully cooked, and adjust the seasoning if necessary. Remove the garlic cloves, add the spinach and parsley, and cook for another 2-3 minutes. Turn off the heat, drizzle with 3 tbsp of olive oil, gently mix, and let the dish rest for 10 minutes before serving.