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    Black-Eyed Beans with Wild Fennel Greens

    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.

    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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