Louvia mavromatika melahana

Louvia mavromatika melahana

Black-eyed beans with silverbeet

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Although a simple dish, the combination of black-eyed beans and silverbeet is delicious. Dressed with olive oil and lemon juice, it is often enjoyed as a main meal, served with crusty bread, some cheese and a glass of wine.

Ingredients

Quantity Ingredient
400g black-eyed beans
1kg silverbeet
salt, to taste
2 garlic cloves, (optional)
125ml olive oil
1 lemon, juiced
lemon wedges, to serve

Method

  1. Wash the dried beans well and place in a large saucepan. Cover with 1.5 litres water and bring to the boil.
  2. Boil, uncovered, for 2 minutes, then remove from the heat. Cover and leave for 2 hours, or until the beans are plump.
  3. Place the pan back over the heat and bring to a slow simmer. Cover and simmer for 1 hour, or until the beans are just tender.
  4. Wash the silverbeet, changing the water several times. Trim the stems, then cut the stems into 1 cm pieces and add to the beans. Add salt to taste, then cover and cook for a further 10 minutes.
  5. Shred the silverbeet leaves roughly and add to the beans. Cover and cook for a further 15 minutes, or until the beans and silverbeet are tender. Drain well and turn into a deep bowl.
  6. If using the garlic, crush it with a little salt. Mix it into the combined oil and lemon juice and pour over the hot bean mixture. Toss well.
  7. Serve hot or warm, with lemon wedges so diners can adjust the flavour to their individual taste.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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