Black-eyed beans with spinach and chard

Ingredients

• 3/4 pound Black-eyed beans
• 1 pound Spinach
• 1 pound Chard
• 2 medium Tomatoes Grated
• 1 Carrot Finely Chopped
• 1 medium Red Onion Grated
• 1/2 cup Greek Olive Oil
• 2-3 cups Water
• A Pinch of Salt
• A Pinch of Pepper

Directions

We start by preparing the black-eyed beans. Soak them in a bowl covered with water for 2 hours. This way it will take them less time to boil.

Then drain the beans, put them in a pot, add plenty of water and boil for 30-35 minutes.

Meanwhile, clean the chard and spinach, rinse, drain and roughly chop them.

In a hot pot, stir to sauté the onion, until caramelized. Pour in the olive oil and when hot, sauté the carrot, while stirring for 2-3 minutes.

Add to the pot the spinach, chards, tomatoes, water, the black-eyed beans, drained, salt and pepper to taste and boil for about 15-20 minutes, until the beans are tender and most of the liquids are absorbed. We can add more boiling water, if needed.

Remove the pot from the heat and serve.