Ingredients
- 300g black-eyed beans
- 500g spinach, roughly chopped
- 5 artichokes (use frozen if out of season)
- 1 bunch parsley, finely chopped
- 1 bunch dill, finely chopped
- 4 spring onions, finely chopped
- 50ml water
- Salt
- Pepper
- Olive oil
Instructions
- Prepare the Beans
Rinse the black-eyed beans thoroughly, then place them in a pot with water and salt.
Boil until tender but not mushy. Drain and set aside. - Prepare the Vegetables
Wash the spinach, spring onions, and herbs thoroughly.
Heat olive oil in a pot over medium heat and sauté the spring onions until softened. - Combine Ingredients
Add the cooked beans, herbs, salt, pepper, artichokes, spinach, and water to the pot.
Stir gently to combine all the ingredients. - Cook
Simmer everything together for 25–30 minutes until the vegetables are tender.
If the dish needs more liquid, add a little water as it cooks.
This dish is a delightful medley of flavors, bringing together the earthy beans, vibrant spinach, and tender artichokes in a harmony of Mediterranean herbs. It’s light, healthy, and perfect for any season. Serve warm and let each bite transport you to a sunny garden!
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