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.
1 1⁄2 Cup (24 tbs)
1⁄2 Bunch (50 gm)
1 Medium, chopped
1⁄3 Cup (5.33 tbs)
1 Cup (16 tbs)
Hot pepper flakes
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, saute 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.