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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.

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

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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