Black-eyed peas with chard and tomato

Ingredients

For 1 serving

• Black-eyed peas70 g
• Swiss chard200 g
• Chopped tomatoes120 g
• Onion30 g
• Garlic1 clove
• Whole wheat bread30 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: March – June, September – November

Method

1. Rinse the dried black-eyed beans in a sieve, put them in a pot with plenty of cold water, bring to the boil and cook over medium-low heat, half covered, for 40 minutes, until tender but whole; salt them in the last 5 minutes (salt at the start toughens the skins).
2. Meanwhile wash the chard well, separate the stalks from the leaves, cut the stalks into pieces of about 1 cm and the leaves roughly; peel and chop the onion and the garlic clove.
3. When the beans have about 10 minutes left, heat the oil in a pan over medium-low heat and fry the onion and garlic for 4 minutes, until the onion is translucent; add the tomato pulp, season with salt and cook for 5 minutes.
4. Add the chard stalks, then the leaves and the drained beans, stir and cook over low heat, covered, for 10 minutes, until the chard is tender and the sauce has reduced a little.
5. Meanwhile toast the sliced wholemeal bread in a pan or toaster for 2–3 minutes, until crisp.
6. Adjust the salt and pepper and serve the stew hot with the bread.