Black-Eyed Beans with Spinach

Name: Black-Eyed Beans with Spinach
Yield: Serves 4–6
Ingredients: 1 teaspoon fine salt; 1 small onion, diced; 300 g (10½ oz) english spinach; extra virgin olive oil, to serve; a couple of lemons, cut into quarters; 300 g (1½ cups) black-eyed beans, soaked overnight; 2 small tomatoes, diced; a handful of chopped parsley

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is probably a mix between a soup and a salad and I like it best when the beans and spinach are still warm. The tomatoes, onion and dressing must all be at room temperature.

Ingredients

1 small onion, diced
1 teaspoon fine salt
2 small tomatoes, diced

Side dish
Gluten-free
Vegan

Method

Put the onion in a small bowl, cover with cold water and sprinkle with the salt. Leave for about 30 minutes or so. Rinse and drain well, squeezing out the excess water with your hands, and put the onion in a small serving dish. Put the tomatoes, parsley and lemons in separate dishes.

Meanwhile, rinse the beans and put them in a large saucepan. Cover generously with cold water and bring