Marrow, Greens & Blackeyed Beans

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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 #Vegan #Vegetarian
Marrow,Greens & Blackeyed Beans

Marrow,Greens & Blackeyed Beans

Yield: 4
Cook Time: 15 minutes
Total Time: 15 minutes


  • 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


  1. 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.
  2. Add the blackeyed beans and heat through for about 5 minutes
  3. 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.
  4. Best eaten warm, but fine to eat cold too!

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