Salq bi Loubia

Spinach with Black-eyed Beans

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

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  • 120 g (4 oz) black-eyed beans
  • 500 g (1


Simmer the black-eyed beans in water for about 20 minutes or until they are tender, adding salt when they have begun to soften. They do not usually need soaking and fall apart quite quickly if they are overcooked.

Wash the fresh spinach, removing the thick stems, and drain well. Frozen spinach must be completely thawed and all the water squeezed out of it.