BLACK - EYED BEAN AND SPINACH STEW
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Recipe-Ingrediants
A traditional dish that I have come across in villages of the Greek mainland. A delicious meal that fills you with energy due to the rich protein content of the beans, as well as iron, calcium, folic acid, and their abundant antioxidant properties that protect the heart, eyes, bones, and skin, while also acting against lung cancer. Combined with spinach, which is a powerhouse food for our bodies, we can say that this dish is one of our top dietary choices for our family.
Ingredients:
500g dried black-eyed beans, soaked overnight
1kg spinach, washed and roughly chopped
½ cup thickly chopped celery
½ cup finely chopped dill
½ cup olive oil
1 tbsp tomato paste
2 dried onions, finely chopped
3-4 fresh spring onions, finely chopped
Juice of one juicy lemon
2 ripe tomatoes, grated, or ½ cup tomato concasse
Salt and pepper
Directions
Start by boiling the beans. Discard the first water. In a wide saucepan, saute the onions, add the beans, and let them cook for 2 minutes. Then, add the tomato paste, celery, and simmer for about 20 minutes. Next, add the grated tomato and spinach, and continue simmering.
Just before the end, add salt, pepper, dill, and a little lemon juice. Heat the olive oil in a small pan and pour it over the stew.
Note: The measurements provided are approximate and may need adjustment based on personal preference or specific ingredients.
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