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Blackeyed beans with spinach

May 16, 2010

The ingredients list for this recipe was given to me by Sotirio’s in Hythe, Kent. I can never make it quite as well as they do and I always guess the quantities and preparation method, so if anyone has any ideas, let me know.

Serves 2(ish), depending on how hungry you are.

Ingredients:
About 200g blackeyed beans, cooked or from a tin (save some of the water they are in – make sure they don’t have any added salt or sugar)
1 medium tomato, chopped roughly
1 medium onion, chopped
About 100g fresh spinach, washed and chopped roughly

1 tbsp olive oil
Juice from half a lemon
1 tbsp fresh parsley, chopped finely
Sea salt
Freshly ground black pepper

Preparation:
Fry the onion in the olive oil gently for a few minutes until it becomes transparent. Add the spinach and continue to cook until the spinach has wilted. Add the lemon juice and tomato and cook for another 2 minutes. Add about 100ml of the bean juice along with the beans and most of the parsley. Cook gently for a further minute. Season with the salt and pepper to taste. Garnish with the remaining parsley.

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