Blackeyed peas and chard stew recipe

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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.  

INGREDIENTS:

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 



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