Black Eyed Beans with Chard
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4
A simple salad type of main meal served warm or hot.
  • 2 cups black eyed beans, washed and drained
  • 6 cups water
  • 1 kg chard/silverbeet, washed well and sliced into 1cm slices. Keep chopped stalks separated.
  • salt
  • 2 cloves garlic
  • ½ cup olive oil
  • Juice of 1 lemon (around ⅓ cup)
  • Lemon wedges for serving
  1. Boil beans for two minutes then remove from heat and let sit for 2 hours.
  2. Reheat beans and simmer gently for 1½ hours
  3. Add chopped stalks to beans, cover and simmer 10 mins
  4. Add salt to taste (around 1 teaspoon is generally needed)
  5. Add shredded leaves to beans, cover, cook 15 minutes till all tender.
  6. Drain very well.
  7. Turn into deep bowl.
  8. Crush garlic with a little salt, blend into oil and lemon juice
  9. Pour over bean and chard mix
  10. Serve hot or warm, with lemon wedges
Recipe by Pantry Fun at