This week we’ve got a hearty soup for you. As you know, we love cooking with grains and pulses, and for our soup today we’ll be using black eye beans. A Greek favourite, our black eye beans are harvested every year from small organic farms. They are perfect simply boiled and served with herbs and plenty of lemon, but also great in wholesome salads, or cooked with seasonal greens.
In this simple soup, they are cooked with red onions, tomato paste and bay. The result is a hearty soup that may remind you of our this soup with small beans. You can serve the black eye beans soup it as is, or with some crumbled feta cheese. Definitely drizzle some olive oil!
Serves 2
120g black eye beans
1 red onion
1 tbsp olive oil, plus more to serve
1 lt water or vegetable stock
1 bay leaf
1 tbsp tomato paste or tomato puree
Salt, pepper (to taste)
Feta cheese (to serve) – find Feta Cheese in our Classic Greek Cheese Selection
Peel and slice the onion in half moons. In a medium-sized pot place the beans, onion and olive oil, along with the water and bay leaf. Bring to the boil, then add the tomato paste and stir well. Season with salt and pepper. Lower the heat to medium and let the soup cook until the beans are tender, 30-40minutes.
Let it rest for 5-10 minutes. Serve with crumbled feta cheese, crusty bread and more olive oil.
