Ingredients:
2 cups of black-eyed beans
2 ripe tomatoes or 3 tinned small tomatoes, cut into small pieces
1 cup of olive oil
1 medium onion, finely cut
1/2 fennel, finely sliced
1 tablespoon of dill, finely cut
1/2 kilo of spinach washed well and sliced finely
salt and pepper
Method:
1. Place the beans in a bowl of cold water for 10 minutes.
2. Boil water in a saucepan. When it’s bubbling, drain the beans from the cold water and empty into the boiling saucepan. Cook for 25 minutes, then drain.
3. In a second saucepan heat the olive oil and sauté the onion and the fennel for 3-4 minutes. Add the dill and spinach and stir for one minute.
4. Add one cup of water and allow cooking for 20 minutes.
5. Add the drained beans and the tomatoes, salt and pepper and cook for another 20 minutes.
NOTE: Keep an eye on the cooking time as black-eyed beans cook quickly and you don’t want a mushy salad.