Beans with Swiss Chard, Coriander and Garlic2018-11-09
- Servings: 4
This recipe was given to me by my sister who had it from a friend of hers! It may have a Lebanese origin. I cooked It twice: once with Swiss chard and another time I used Cavolo Nero (Tuscan kale), and both were really good.
It is perfect as a side dish and also as a main meal for vegetarians and vegans.
The original recipe uses black-eyed beans but you can substitute it with other types of dry beans as I did.
- 1 cup of dry beans, soaked in water overnight
- 500g of Swiss chard or kale leaves (without stems), washed and roughly chopped
- 1 bunch of fresh coriander, washed and finely chopped
- 4 or 5 cloves of garlic, mashed
- 1 large onion, diced
- Lemon juice, to taste
- 1/2 tsp of each: allspice, turmeric, white pepper
- 4 or 5 tbsp of olive oil (some to fry and some to drizzle)
- Splash of cooking liquid and salt to taste
After soaking the dry beans overnight, rinse then sprinkle them with 1 tbsp of bicarbonate of soda. Make sure all the grains are coated then leave it to rest about 10 minutes. Rinse well and cook the beans in water without any salt! Drain the beans but reserve a little of the cooking liquid.
In a wok style pan, heat some of the olive oil and fry the onions until slightly golden. Add the garlic and the coriander and stir fry for 1 minute before adding the rest of the ingredients: drained beans, Swiss chard, lemon juice, salt and the spices. Mix all with a splash of the beans' cooking liquid and simmer on low heat for about 15 minutes. Taste and adjust the seasoning before removing the pan from the heat. Serve at room temperature, or slightly warm, with a slight drizzle of olive oil. Eat it as a side dish; or with bread, whole spring onions and radishes If eating it as a main vegan/vegetarian meal.