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!
- 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
- 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!