Spinach and black eyed peas with Szechuan pepper

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Recipe by Damaris Beems Course: SidesCuisine: Mediterranean
Servings

4

Preparation

5

minutes
Cooking time

1

hour 

10

minutes
Soaking of the beans

24

hours
Totale tijd

1

hour 

15

minutes

Since the pregnancy of my oldest child, my son, I have had a very special relationship with spinach. And it’s been going on for about 29 years now. And still going strong happily together. We know how to surprise each other over and over again. Also this time. Here the Szechuan pepper works perfectly together with the balsamic vinegar. On top of my ‘super man’ spinach, of course.

Ingredients

  • 400 gram fresh spinach

  • 350 gram black eyed peas

  • 4 cloves garlic

  • 5 table spoons balsamic vinear

  • 1 table spoon rounded Szechuan pepper

  • salt and pepper

Preparation

  • So you first have to soak the beans in plenty of water for 24 hours.
    Then boil the beans for about an hour.
    When the beans are almost done, you can fry the garlic in some olive oil in a large frying pan.
    Then add the spinach and let it shrink well and almost all the moisture evaporates.
    When all the moisture is gone, you can pour in the balsamic vinegar. And the Szechuan pepper too.
    Drain the beans well and add them to the spinach. Let everything mix well and then you can serve it.

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