Preparation time15’
Cooking time40’
Level of difficultyMedium
For 4 servings:
300 gr. dried black-eyed beans
30 gr. olive oil
1 onion, finely chopped
100 gr. wine
juice of 1 lemon
100 gr. water
1 cube of vegetable broth
1 teaspoon lemon zest
salt and pepper
1. From the previous night, soak the beans in water. The next day, drain and rinse well. Put the beans in the pressure cooker and cook for 5 minutes from the time the pressure cooker starts cooking. Drain the beans.
2. In a large cast iron pan, heat the olive oil and fry the onion for 1-2 minutes. Add the black-eyed beans and stir. Add the wine, the lemon juice, the water, the broth and let the mixture simmer vigorously for 2-3 minutes. Then, add the lemon zest. Stir and season with salt and pepper. Let the food simmer for 5-6 minutes. Serve with salad, chopped herbs and fresh bread.
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