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Blackeyed beans with spinach and balsamic vinegar recipe And Books

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Blackeyed beans with spinach and balsamic vinegar recipe and books

So you would like to know how to make Blackeyed beans with spinach and balsamic vinegar recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


blackeyed beans with spinach and balsamic vinegar
jamie oliver
naked chef

340g blackeyed beans soaked overnight
2 cloves of garlic chopped
1 tablespoon unsalted butter
1 1/2tablespoons extra virgin olive oil 255 fresh spinach roughly chopped
salt and freshly ground black pepper
1 tablespoon balsamic vinegar

Rinse the soaked beans and cover with water bring to the boil and simmer for about 1 hour or until tender.
Drain.
Fry the garlic in the butter and oil until golden (this takes just seconds).
Add the drained blackeyed beans and the roughly chopped spinach and fry until the spinach has wilted (about 1 minute). Season and add the balsamic vinegar.

You can serve this hot on its own as a vegetable or at room temperature as a salad or an antipasto. My favourite way of serving it is with some juicy roast pork (qv pork and crackling).

This Recipe Serves 4
(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Blackeyed beans with spinach and balsamic vinegar recepie. Check out these great recipe books and learn how to make Blackeyed beans with spinach and balsamic vinegar!
View Recipe Books - Blackeyed Recipe







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