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.