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Black eyed beans with spinach, raisins and pine nuts


  • 250 gr black-eyed beans
  • 200 ml olive oil
  • 1 large onion finely chopped
  • 3 garlic cloves
  • 750 gr greens chard or spinach, roughly chopped
  • 2 ripe tomatoes grated
  • 1 tbsp tomato paste
  • 3 tsp of red wine vinegar
  • 50 gr toasted pine nuts
  • 80 gr raisins
  • salt and pepper to taste


  • Put the black-eyed beans in a pot with ample water and bring to the boil. Leave for 7-8 minutes and discard the water, this is to avoid them darkening.
  • Return the beans in the pot and pour in enough water to cover. Use the lid and simmer on low to medium heat, for 25-30 minutes.
  • Meanwhile, use a frying pan to sautee the onions and garlic in half the olive oil. Add in the chopped greens and steam for around 10 minutes.
  • Once your greens are ready, add them in the pot with the black eyed beans, along with the grated tomatoes, tomato paste and vinegar and the rest of the olive oil.
  • Bring to the boil and let them cook for another 10 minutes. Your beans must be super tender by now. Add the raisins before removing the pot from the fire to plump up.
  • Serve with some toasted pine nuts.