This recipe was inspired by a couple of East African dishes. Canned or fresh ingredients can be used.
Black Eyes Beans & Spinach
1. Cover the black-eyed peas with water and bring to a boil. Simmer gently until tender (about 30 minutes). Season to taste with salt and pepper after the peas have cooked for 20 minutes.
2. Wash the spinach and remove stems. Shred leaves and drain well.
3.Soften the onion and garlic in the olive oil and cook until soft in a large skillet. Add the spinach and saute, stirring constantly until wilted. Season to taste and add the drained peas. Heat through, correct seasoning and serve.