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Black-Eyed Beans with Wild Fennel Greens

Name: Black-Eyed Beans with Wild Fennel Greens
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6
Cuisine: Greek
Ingredients: 500 gr. black-eyed beans; 100 ml olive oil; 1 medium onion finely chopped; 300 gr. fresh fennel preferably wild, chopped; 500 gr. fresh chopped tomatoes or, 600gr. crushed canned tomatoes; salt pepper

A simple, but delicious, recipe from Crete with black-eyed beans and fennel

This recipe I am sharing with you today is a favorite for this season; black-eyed beans with wild fennel greens. Fennel is growing everywhere in the Greek countryside this time of year. Its freshness and aroma will pay you back if you decide to go searching for it.

I love fennel and this recipe is a staple in our house every summer. Of course, store-bought fennel can also be used in this recipe.

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Black-Eyed Beans with Wild Fennel Greens

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Greek

By Evi – Serves: 6

Prep Time: 5 mins – Cooking Time: 40 mins – Total Time: 45 mins

A simple, but delicious, recipe from Crete with black-eyed beans and fennel

Ingredients

500 gr. black-eyed beans

100 ml olive oil

1 medium onion finely chopped

300 gr. fresh fennel preferably wild, chopped

500 gr. fresh chopped tomatoes or, 600gr. crushed canned tomatoes

salt pepper

Instructions

1

Boil the black-eyed beans in plenty of water for about 15-20 minutes and drain.

2

Heat the olive oil in a saucepan and add the onion. Cook until soft.

3

Add the fennel and cook for another 2-3 minutes.

4

Add the tomatoes and simmer for about 10 minutes.

5

Put the boiled beans, salt, pepper and as much hot water as needed in the pot to cover the ingredients and simmer for another 10 minutes, until the beans are cooked and the sauce sets.

Nutrition

167 Calories

10g Carbohydrates

14.2g Fat

2g Protein

2g Saturated fat

159mg Sodium

5g Sugar

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