Black-eyed beans are one of Greece’s most loved legumes. Most regions have their own dish with black-eyed beans as the key ingredient and today we share our family recipe- Mavromatika me Xorta (black-eyed beans with wild greens), which originated in the Peloponnese.
- 250 grams black-eyed beans
- 1 bunch of silverbeet or other wild greens of your choice (about 3 cups)
- 1 x Spanish onion, finely chopped
- 1 clove garlic, finely chopped
- extra virgin olive oil for dressing
- 1 lemon, juiced
- sea salt & freshly ground black pepper to taste
- 4 x cups water
- 1/3 cup lemon juice
- water for boiling
- Place black-eyed beans in a pot with water and boil for 15 minutes and drain.
- Meantime, wash and cut silverbeet into smaller pieces. Place in a large pot with water and boil for around 30 minutes or until cooked through.
- In the meantime add black-eyed beans back into another pot and boil for another 20 minutes on medium heat.
- Drain beans and silver beat and place both in a serving bowl. Allow cooling for a few minutes.
- Add chopped onion and garlic.
- Sprinkle with salt and pepper.
- Drizzle with olive oil and add lemon juice.
- Mix and serve straight away or you can place in the refrigerator and serve late.
Recipe and Image by IN+SIGHTS GREECE © (Copyright)