Mavromatika: black-eyed beans with chard and lemon

Ingredients

For 1 serving

• Black-eyed peas75 g
• Swiss chard250 g
• Onion60 g
• Garlic1 clove
• Lemon juice20 ml
• Dill4 g
• Extra virgin olive oil12 g
• Rye bread1
• Cayenne pepper1 pinch
• Saltto taste

Contains: gluten,

In season: September – May

Method

1. The night before, soak the black-eyed beans in plenty of cold water. Drain, cover with fresh water and boil over medium heat for 30 minutes, until tender but whole; salt at the end and set aside a ladle of the cooking water.
2. Meanwhile wash the chard, separate the stalks from the leaves and cut the stalks into pieces of about 1 cm and the leaves into wide strips. Chop the onion and garlic.
3. Heat the extra virgin olive oil in a saucepan over medium-low heat and soften the onion and garlic for 5 minutes. Add the chard stalks first, then the leaves, and cook for 5 minutes, until wilted.
4. Add the drained beans with the reserved cooking water, the chopped dill, chilli powder and a pinch of salt and cook for 10 more minutes over low heat, until the juices thicken.
5. Take off the heat, add the lemon juice and serve with the rye bread.