Black eyes with cherry tomatoes and spinach in the pot
Ingredients
- 250 gr. black eyed beans Voion
- 1 kg of spinach, washed and coarsely chopped (either we buy about 1½ kg, because during cleaning it has pulp, or we get it ready, cleaned and washed, in a bag in the refrigerators of the supermarkets)
- the white and tender green part of 1 leek, cut into thin slices
- the white and tender green part of 2 - 3 spring onions, in slices, or 1 onion, in small frames
- 1 large carrot, grated
- 1 soup spoon tomato paste
- 20 cherry tomatoes, cut in half
- 100 ml olive oil
- 1/2 bunch dill (without the thick stalks), finely chopped
- 40 ml lemon juice
- salt, freshly ground pepper
Procedure
- In a large saucepan, heat the olive oil over medium heat and sauté the leeks with the onions and carrot for 2-3 minutes, until soft.
- Add the black eyes and continue sautéing for 1-2 minutes. Add the pulp and the cherry tomatoes. Season with salt and pepper and mix well.
- Pour hot water until the beans are covered, and cook over medium heat for about 20 minutes.
- Add the spinach and stir for about 1-2 minutes, until it withers. Lower the temperature, cover the pot and simmer for about 20 minutes or until the food is done and left with its oil.
- Finally, add the dill and lemon juice, shake the pot and remove from the heat.
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