Wednesday, May 6, 2015
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Blackeyed peas and chard stew Recipe. Enjoy the Arab cuisine and learn how to make Blackeyed peas and chard stew.
1 1/2 cups of blackeyed peas, soaked overnight, drained and cooked in plenty of water or 2 cans drained and rinsed under tap water.
1/3 cup olive oil
1 large onion, chopped
1 bunch Swiss chard, cut into thin ribbons (the traditional way is to separate stalks from the leaves and cut each separately then boil the stalks till tender and add back to the stew)
1 bunch cilantro, washed, drained and chopped (leaves only)
1 tablespoon mashed garlic
salt, to taste
1/2 teaspoon allspice or pepper
1 lemon, cut into quarters
1. Heat the oil in a large pot and fry the onion till translucent (cover the pot to speed-up this process). Add the garlic and cilantro and fry for 5 seconds, stirring with a wooden spoon. Add the chard and beans and about 1 cup of water and simmer gently until the chard has wilted and softened, keeping the pot half covered.
2. Serve with the lemon quarters to squeeze over the stew.
Recipes related to Blackeyed peas and chard stew:
Broad bean dip & Moroccan mezze platter | Middle Eastern broad bean dip | Lebanese Lamb and Bean Stew | Syrian White Beans and Meat Stew | Lamb Chops with Lebanese Green Beans | Rice with Broad Beans and Meat