Marrow, Greens & Blackeyed Beans

This recipe for Marrow, Greens & Blackeyed Beans is a Greek dish that I remember my aunt cooking whilst out in Cyprus on holidays. I have no clue what the Greek name for it is, and I just know it as marrow, greens and blackeyed beans! It’s lovely and lemony and I really enjoy it. I cooked this for us for dinner last week and hubby enjoyed it too!

Marrow,Greens & Blackeyed Beans

The Purple Pumpkin Blog

A simple vegan dish

4.50 from 2 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Vegan Recipes

Cuisine Greek Cypriot

Servings 4

Calories 176 kcal

Ingredients

  

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• 1 small marrow cut into chunks
• 2 large handfuls chopped greens
• 1 medium onion diced
• 1 x 400g can blackeyed beans drained and rinsed
• olive oil
• lemon juice
• salt

Instructions

 

• Put the marrow, greens and onion into a large saucepan with enough water to just cover. Bring to the boil and simmer for 5-10 minutes until the marrow starts to soften.
• Add the blackeyed beans and heat through for about 5 minutes
• Drain and put the marrow, greens and blackeyed beans back into the pan, add a glug of olive oil and lots of lemon juice to make a warm dressing. Season with salt if you wish. Adjust the lemon to your tastes – I love a lot of lemon on this one.
• Best eaten warm, but fine to eat cold too!
  
  
  

Nutrition

Serving: 1 | Calories: 176kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 497mg | Fiber: 6g | Sugar: 9g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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