300g dried black eyed beans
200g olive oil
1 large onion finely chopped
1 garlic clove finely chopped
1 spring onion trimmed and chopped
700g mixed greens (chard, spinach, collards, parsley) trimmed and chopped
Salt and pepper to taste
Place the black-eyed beans in a saucepan with two litres of water and bring to the boil.
Then drain the beans in a colander, place them back in the pan with fresh cold water and bring to the boil again.
Reduce the heat to medium and simmer for 20-30 mins until tender. The fresher the beans are, the faster they cook.
Meanwhile in a deep skillet over a medium heat, add 1/3 of the olive oil and cook the onion and garlic, stirring occasionally until wilted.
Add the chopped greens and spring onion to the skillet, season with salt and pepper, cover with the lid and cook for 15-20 mins until soft.
Add some boiling water if extra liquid is required.
When the greens have cooked, drain the black-eyed beans, discard the water and add the beans to the skillet with the greens, stirring gently to combine.
Cook for a further 5 mins, and just before you remove the skillet from the heat add the rest of the olive oil.