A traditional style of home-cooked Lebanese food with black-eyed beans and homegrown greens.

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It's funny when I was young I didn't have the appreciation for the foods my mother would cook and yet here I am now craving, replicating and eating her recipes. Do you do this too?
This Black Eyed Beans recipe is vegan and Lebanese. It's traditionally made with either swiss chard (silverbeet) or spinach, however, for this particular recipe, my mother had the loveliest bunch of red-veined sorrel growing in her garden which I couldn't pass up on cooking it with black-eyed beans.
As mentioned previously this black eyed beans recipe is traditionally made with swiss chard or spinach and normally is green in colour littered with white black eyed beans.
However, as I have used red veined sorrel for this recipe, it has changed the colouring of this dish to be a deep purple. I found as this dish sat longer, the deeper the colour.
The taste is of this meal is fabulous. It's a type of stew/warm salad, the beans are buttery and melt in your mouth and the greens (purples in this case ?) are coated in lemon.
As a kid I would eat this wrapped in Lebanese pita bread, nowadays, I enjoy it on gluten free bread and with a side of freshly cut radishes.
What does red veined sorrel look like?
Earlier in the year, whilst at our local farmers market, Mum picked up red veined sorrel seedlings amongst other edible greens seedlings. Out of all the seedlings this grew fast and has been harvested twice already.
It's a vibrant plant, similar looking to dock but with bright red veins. This is how it looked after I washed it;
Ingredients
- 450g Red veined sorrel leaves (sub with silverbeet (swiss chard))
- 1 tbsp Olive oil (affiliate link) add more if needed
- 1 med Brown onion
- ⅓ cup Coriander Cilantro
- 3 cloves Garlic crushed, add more if desired
- 1 cup Dried black eyed beans soaked overnight to soften
- 1 tbsp Salt and pepper or to taste
- 2 med Lemon
Cooking Instructions
Black Eyed Beans
- Soak beans overnight in water. Ensure water is double the amount of beans as they will swell. Next morning, drain out any left over water.
Mis en place
- Set aside the following separately;
- Dice onion
- Crush garlic
- Chop coriander
- Chop red sorrel into large bite sized pieces
- Squeeze one lemon
- Cut one lemon into wedges
Cooking
- Heat olive oil in pot
- Sweat onion until slightly golden and translucent
- Add coriander to the onion and fry until wilted
- Add black eyed beans to the mixture and mixture thoroughly coating in onion and coriander. Allow to cook for 10-15 minutes with lid closed
- Add sorrel (or silverbeet (swiss chard) or spinach to the bean mixture and allow to cook (about 10-15 minutes) until leaves are completed wilted and cooked through. Stirring occasionally.
- Serve onto a serving plate and add lemon juice on top. Add lemon wedges on the side to use as needed.
Recipe Tips
Fresh variety of black eyed beans can be used, these do not need to be soaked over night
If using silverbeet or spinach, chop up the leaves into large bite sized pieces. If using baby spinach, these can be added without chopping
Red sorrel stalks can be cooked also within this recipe, cut these into smaller pieces and rid of any tough stalks
If desired, chilli can be added to taste, add this with the coriander
Serve by pouring freshly squeezed lemon juice on top and extra lemon wedges to use as needed
When red veined sorrel is cooked, the colour of this dish will darken to a very dark purple
If there are any leftovers of this black eyed bean recipe, this can be stored in a container in the fridge for a few days
⏲️Cooking Time
Over medium high heat this dish should take around 30-40 minutes to cook. All red sorrel leaves should be wilted and black eyed beans should be buttery.
If you are using silverbeet (swiss chard) or spinach, these leaves should also be fully wilted.
Black Eyed Beans FAQ
Yes they are the same, they are also known as field beans or peas and in Arabic they are under the word "loubieh" which is the word for bean.
Whilst it's not essential, soaking them will quicken the cooking considerably.
Usually overnight by covering them with at least double the amount of water as they will swell. If you would like to quicken the soaking process to a few hours, soak them in boiling water.
Other Recipes
Here are some of my other favourite vegan Lebanese recipes
- The most requested rice by my family - Lebanese Rice Vegan packed with veggies and topped with browned nuts
- Another 'greens' recipe, try this Hindbeh Bi Zeit (Dandelion Greens Recipe)
- And one more 'greens' recipe worth mentioning is my Lebanese Spinach Stew (Sabanekh wa Riz)
- For a quick sweet treat, here's my Haytaliyeh, Vegan Lebanese Milk Pudding
If you have some silverbeet (if you used this) left over, you might also be interested in these gluten free vegan Swiss chard recipes.
Delicious Lebanese Black Eyed Beans
Ingredients
- 450 g Red veined Sorrel Sub: silverbeet (swiss chard)
- 1 tablespoon Olive oil add more if needed
- 1 med Brown onion
- ⅓ cup Coriander Cilantro
- 3 cloves Garlic crushed, add more if desired
- 1 cup Dried black eyed beans soaked overnight to soften
- 1 tablespoon Salt and pepper or to taste
- 2 med Lemon
Instructions
Black Eyed Beans
- Soak beans overnight in water. Ensure water is double the amount of beans as they will swell. Next morning, drain out any left over water.
Mis en place
- Set aside the following separately; dice onion, crush garlic, chop coriander, chop red sorrel into large bite sized pieces, squeeze one lemon and cut one lemon into wedges
Cooking
- Heat olive oil in pot
- Sweat onion until slightly golden and translucent
- Add coriander to the onion and fry until wilted
- Add the garlic and stir through for a minute
- Add black eyed beans to the mixture and mixture thoroughly coating in onion and coriander. Allow to cook for 10-15 minutes with lid closed
- Add sorrel (or silverbeet (swiss chard) or spinach to the bean mixture and allow to cook (about 10-15 minutes) until leaves are completed wilted and cooked through. Stirring occasionally.
- Serve onto a serving plate and add lemon juice on top. Add lemon wedges on the side to use as needed.
Video
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Maura
Love the flavor. Excellent! Are the beans to be cooked before added to the dish? Made as prepared they were a bit undercooked. Thank you.
Janelle Hama
Hi Maura,
The beans generally do not need to be cooked prior, will adjust the recipe to better explain. Glad you loved the flavour 🙂
Janet
I made this with silver beet. It was great👌🏼 Will make it again. Thanks Janelle for sharing your family recipes
plantbasedfolk
My pleasure! I am so glad you enjoyed this recipe.
J x
Robyn
I am always looking for new ways to enjoy beans, and have never tried this - can't wait to make it!
Gavin
Yummy!! My daughter is a HUGE beans fan so am always looking for new recipes. Sounds SO good!
Sarah
I haven't cooked with sorrel but this looks delicious, and so quick and easy to prepare 🙂
Rachi
Looks delicious, haven’t tried this. Need to give it a try
Sylvie
I've been obsessed with beans lately so I SO need to try this recipe! Love how easy it is to make. Delicious!
plantbasedfolk
Beans are so versatile, so I can understand the obsession. I hope you do try it! Have a nice day Sylvie 🙂
Shumaila
I had never tried it with this type of green, but it taste basically the same as the swiss chard version. It's good to mix it up.