Black Eyed Beans (Börülce) also known as Black Eyed Peas in some parts of the world, have quite a distinct flavour compared to other beans. Many people find them irresistible once they have tried them. I certainly love them.
For this recipe, we are using the dried variety, available all year round.
Out of season, as it is now, the dried beans certainly do the trick – still retaining much of their unique flavour. This Black Eyed Beans with Chard recipe can be eaten summer or winter.
Chard, as it is known in many parts of the world is called Swiss Chard in the States, Silverbeet in Australia, and sometimes it’s just called Greens.
Black Eyed Beans with Chard is a warm, salad-type main meal and is very tasty. Served with some crusty bread to dip into the garlicky dressing, it is hard not to like this simple dish.
- 2 cups black eyed beans, washed and drained
- 6 cups water
- 1 kg
chard/silverbeet, washed well and sliced into 1cm slices. Keep chopped stalks separated.
- 2 cloves garlic
- ½ cup olive oil
- Juice of 1 lemon (around ⅓ cup)
- Lemon wedges for serving
- Boil beans for two minutes then remove from heat and let sit for 2 hours.
- Reheat beans and simmer gently for 1½ hours
- Add chopped stalks to beans, cover and simmer 10 mins
- Add salt to taste (around 1 teaspoon is generally needed)
- Add shredded leaves to beans, cover, cook 15 minutes
- Drain very well.
- Turn into
- Crush garlic with a little salt, blend into oil and lemon juice
- Pour over bean and chard mix
- Serve hot or warm, with lemon wedges