Black Eyed Beans with Wild Greens Recipe 

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)