Black-Eyed Peas with Spinach!

Name: Black-Eyed Peas with Spinach!
Yield: 4-5 servings
Cuisine: American
Ingredients: 8.8 oz black-eyed peas; 1 lb spinach, well washed and coarsely chopped; 1 leek (white and tender green parts, sliced); 1 grated carrot; 2-3 green onions (finely chopped); 1 little tomato puree; 1 can chopped tomatoes; 1/2 bunch dill; juice of 1-1/2 lemons; salt; olive oil

sofiadion @cook_sofiadion

Although I wasn't a fan of beans, I loved them with this recipe! It's a recipe I found in Gastronomos and made very small changes.

sofiadion @cook_sofiadion

Although I wasn't a fan of beans, I loved them with this recipe! It's a recipe I found in Gastronomos and made very small changes.

Saved

Ingredients

4-5 servings

8.8 ozblack-eyed peas
1 lbspinach, well washed and coarsely chopped
1leek (white and tender green parts, sliced)
1grated carrot
2-3green onions (finely chopped)
1little tomato puree
1 canchopped tomatoes
1/2 bunchdill
juice of 1-1/2 lemons
salt
olive oil

Saved

Steps

1

In a pot, heat the olive oil and sauté the leek with the green onions and carrot for 2-3 minutes, until they soften.
2

Add the black-eyed peas (after washing them well) and continue sautéing for about 2 minutes.
3

Add the tomato puree and chopped tomatoes. Salt and mix well.
4

Pour in hot water, just enough to cover the beans, and cook for 15-20 minutes (depending on the pot) until the beans are well cooked.
5

Add the spinach and dill and stir for about 2 minutes, until wilted.
6

Partially cover the pot and simmer for about 20 minutes or until the spinach is cooked. Add more water if needed during cooking.
7

Finally, add the lemon juice, shake the pot, and remove from heat.
8

If you have tomatoes, you can use fresh tomatoes instead of canned. I used canned tomatoes and 1 additional tomato blended. Good luck!