Recipes & Tips

Black-Eyed Beans with Spinach & Tomatoes


Serves 4

  • 1 onion, sliced
  • 1 tbsp olive oil
  • 2 garlic cloves, sliced
  • 2 tomatoes, chopped
  • 1 tsp ground cumin
  • 1tsp coriander, plus a little extra
  • 1 tsp paprika
  • 1tsp black onion seeds
  • 200ml hot vegetable stock
  • 1 x 400g can black-eyed beans, drained
  • 200g spinach, roughly chopped
  • Extra virgin olive oil, to finish
  • ½ lemon
  • Salt and ground black pepper
  • Thick yoghurt, to serve

Taken from the Comptoir Libanais Express cookbook.

Put the onion into a pan with the oil and cook over a medium low heat for 5 minutes. Stir the garlic and tomatoes into the softened onions, along with spices, and cook for a minute or two, until you can smell the garlicky aroma.

Pour the stock into the pan and season well. Bring to the boil. Add the beans to the tomato mixture then cook over a medium heat for 10 minutes so that the tomatoes cook down and the liquid reduces a little.

Stir in the black onion seeds and spinach and allow to wilt. Drizzle over a little extra virgin olive oil and add a squeeze of lemon juice, then serve with a dollop of thick yoghurt and a dusting of ground coriander over the top.