Black Eye beans with green coriander and chard
Serves 6 - 8
1/2 kg black eye beans
1 tbsp minced garlic
1 tsp dried coriander
2 bunches green coriander (chopped)
2 bunches green chard (chopped)
2 large tomatoes (finely chopped)
Salt + pepper + cumin
2 tbsp olive oil
Soak beans in tap water overnight. Discard water and rinse well under running water and drain. Boil in fresh water to cover beans for ten minutes. Discard water and repeat rinsing process. Drain and leave aside. Heat a large cooking pan. Add oil and lower heat. Add garlic to oil and stir gently only until translucent. Add dried coriander, salt, pepper and cumin. When fragrant, add chopped leaves. Stir until released waters are almost dried. Add prepared beans and stir to combine. Add chopped tomato and boiling water to cover contents by one centimeter. Bring to a boil then lower heat to the minimum low. Cover and allow to cook until beans are done to your taste, checking occasionally if more boiling water needs to be added during the cooking process. Remove from heat and allow to rest for a few minutes to simmer and thicken, allowing enough sauce to remain upon serving. Serve either with fluffed rice or bread and a salad.
*A version of this article appears in print in the 9 December, 2021 edition of Al-Ahram Weekly.