Saturday, August 28, 2004

Black-eyed beans and spinach 

What you'll need:
375g (a little over 3/4 pound) dried black-eyed beans
1 bunch spinanch leaves, washed well
salt and freshly ground black pepper
extra virgin olive oil for drizzling
1/2 lemon for squeezing

What to do:
Rinse the beans, cover with water and simmer for 20 minutes.
Drain, rinse, then top with just enough water to cover.
Bring back to the boil, add spinanch, salt and papper and simmer another 10 minutes or so until the beans are soft (add more water if needed).

Serve tepid or warm, drizzled with olive oil and fresh lemon, with bread to soak up the juices.

I've got to admit - I haven't tried this yet, but found it in yesterday's newspaper and am doing it for dinner tonight. Thought I'd add it to the bean recipes for Regan ;*)