Swiss Chard and Black Eyed Beans

Here is another wonderful vegetarian dish that uses only a few simple and healthy ingredients. Both Swiss chard and black eyed beans are rich in nutrients and very high in fiber. In Greece, this dish is usually eaten as the main meal, but it also makes a great side dish.

About 1½ cup of black eyed beans
Half a bunch of Swiss chard
1 medium onion chopped
1/3 cup of olive oil
1 cup of tomato juice
Pinch of hot pepper flakes (optional)
Salt and pepper

Wash and strain the black eyed beans and place them in a pot of boiling water for about 5 to 10 minutes (the time really depends on the beans; some beans need longer than others).

Chop the Swiss chard into small cubes. Wash and strain the Swiss chard and place the leaves in a separate pot of boiling water for about 3-4 minutes.

Once the Swiss chard had finished blanching, remove the leaves from the heat and strain the water. Do the same with the black eyed beans.

In a medium sized pot, place the oil and onions. Over a medium heat setting, sauté the onions for about 2-3 minutes. Add the beans to the pot and stir for a few minutes. Add a dash of salt and pepper and, if you like a little extra kick, add a pinch of hot pepper flakes. After about 2 minutes, add the Swiss chard and stir. Add the tomato juice and 2 cups of water and stir well. Once the water has begun to boil, cover the pot with the lid and lower the heat. At a low heat setting, allow the beans and Swiss chard to simmer for about 45 minutes to one hour (while stirring periodically). The beans need to cook until all the liquid has been absorbed.

Makes 4 servings.

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11 Responses to “Swiss Chard and Black Eyed Beans”

  • We are Southern lovers of the good ‘ol black eyed pea!

  • I love the sound of that dish – I’m a big fan of chard, not to mention black-eyed beans!

  • Coming from an Italian background, I’m thinking this would be delicious over pasta. Happy Holidays!

  • oh, this sounds yummy… and healthy too!!!! It would be great a bowl of hot steamed rice as well!!!! Thanx for the recipe

  • Dear Mercina!
    Greetings from Shizuoka, Japan!
    Thank you so much for visiting and commenting on my blog!
    You are making me jealous with this big kitchen of yours!
    Japanese cuisine is great but the kitchens are minuscule! LOL

  • I am planning to make this dish and want to know if you can use the left over water from boiling the swiss chard as your two cups of water?

  • This is a cool blog and I will be back soon. Thanks for the great message! I hope all is well.

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