Lebanese black eyed peas with greens recipe is naturally vegan (selek bi loubieh)

green beans

🥗Healthier: asparagus

💰Cheaper: frozen green beans

Frozen beans are often more affordable and convenient.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often cheaper and available year-round.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Spinach is a cost-effective leafy green that can add freshness.

Soak beans overnight in water, ensuring the amount of water is double the amount of beans. Drain any leftover water the next morning.

In a large pot over high heat, add olive oil and onion; sweat until slightly golden and translucent. Then add cilantro and garlic to the onion and fry until wilted.

Add black eyed beans, salt, black pepper, and water to the mixture and stir. Bring to a gentle boil and then simmer for 10-15 minutes with the lid closed on low-medium heat.

Add the chopped greens to the bean mixture and cook for about 10-15 minutes or until the greens are completely wilted and cooked through, stirring occasionally. The cooking liquid will reduce considerably.

Turn off the heat and squeeze fresh lemon juice on top. Serve with additional lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary