Lunch
Black-eyed beans with spinach, feta and bread
552 kcal26 g protein3 ingredients60 minutes
VegetarianFasting-friendly with a swap: no feta
Standard portion: 552 kcal and 26 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Black-eyed beans with spinach | 1 recipe portion (≈ 410 g) | 396 | |
| Wholemeal breadSwap for: Wholegrain rye bread, Multigrain bread, White bread, Barley rusk | 1 slice | 70 | |
| FetaSwap for: Anthotyro (fresh whey cheese) | 30 g | 85 |
How to make it
Serve black-eyed beans with spinach. Serve with wholemeal bread. Add feta.
The recipe for the whole pot: Black-eyed beans with spinach
4 servings · 60 minutes
- Black-eyed beans, dried1½ cups · 250 g
- Spinach½ kg · 500 g
- Onion1 medium · 110 g
- Spring onions3 · 45 g
- Dill½ bunch · 15 g
- Chopped tomatoes½ tin · 200 g
- Olive oil4 tablespoons · 55 g
- Lemon juice½ lemon · 15 g
- Salt⅓ teaspoon · 2 g
Seasoning: pepper
- Boil the black-eyed beans (they do not need soaking) for 20 minutes and drain.
- Sauté the onion and the spring onions in the oil.
- Add the beans, the tomato and 1 glass of water and simmer for 15 minutes.
- Add the spinach and dill and cook for another 10 minutes, until only the oil is left.
- Add the salt and lemon at the end.
