A traditional home-cooked Lebanese food of vegan black eyed peas with greens known as “selek bi loubieh”. The black eyed peas are simmered in garlic, cilantro and onions with chopped greens and finished with a squeeze of lemon for a flavorsome comforting meal.

cooked black eyed peas with greens in a white bowl — This black eyed peas with greens is naturally vegan

Why You'll Love This Recipe

You can use various types of greens. This recipe works with spinach, swiss chard, red vein sorrel (or just sorrel), mustard greens, collard greens or similar.
Black eyed peas do not require a long time to cook.
Enjoy this dish with some bread, rice (try it with brown rice), grits, polenta or similar or as part of a mezze (I love mine rolled up in Lebanese pita bread).
Can be eaten cold or warm.
This comforting dish is a good example of simple ingredients being delicious
No need for a pressure cooker, or slow cooker, just one big pot or dutch oven needed.
Aside from this meal being naturally vegan, it is also gluten free.

a male hand holding some cooked black eyed peas with swiss chard on top of a plate full of it

What is Selek Bi Loubieh

Selek bi loubieh is the Arabic name given to this dish of silverbeet with beans.

“Selek” is the Arabic word for “Swiss chard”, aka “silverbeet”, and “bi loubieh” are the Arabic words for “with beans”.

Both beans (fresh and dry) and various greens are staples within the Lebanese diet, and there are many recipes that feature both.

Selek bi loubieh is a traditional recipe from Lebanon and is a naturally vegan black-eyed peas with greens recipe, that is also suitable for folks who are gluten-free.

True soul food.

This dish is similar to American southern black eyed peas, which are typically paired with warm cornbread.

Ingredients You'll Need

swiss chard, onion, cilantro, lemon, oil, black eyed peas, salt and pepper laid out

The complete list of ingredients with measurements, can be found in the full recipe card below.

Swiss chard (silverbeet) needs to be roughly chopped small, the stalks can be used in this recipe, I prefer to cut these off and reserve these for other recipes. You can also use spinach or sorrel (even red veined sorrel - though it will turn this meal purple still equally delish - you can watch me make this via this video) with this dish.
Dried Black eyed peas, also known as black eyed beans, will be soaked overnight in cold water to rehydrate them prior to cooking (canned black-eyed peas can be used, but these do not need to be soaked overnight). In general, I prefer dry beans as they are cost-effective and can last for a long time in the pantry.
Fresh onion, garlic cloves, cilantro (coriander leaves). Are the holy grail trio of Lebanese cooking. The onion will be finely diced and the garlic needs to be crushed. The cilantro will need to be roughly finely chopped.
Freshly squeezed lemon juice is used to finish this dish giving it a lovely sour flavor.
Extra virgin olive oil, salt and black pepper.

a plate filled with cooked black eyed beans and greens

How to Make Vegan Black Eyed Peas With Greens

Sweat the finely diced onions, crushed garlic and finely chopped cilantro. In a large pot over high heat, add the onion first and sweat until slightly golden and translucent, then add cilantro and garlic to the onion and fry until wilted.

Add black eyed beans, salt, black pepper and cups of water to the mixture and thoroughly coat in the onion, garlic and cilantro.

Bring it to a gentle boil and then simmer for 10-15 minutes with the lid closed on low - medium heat.

Add the chopped greens to the bean mixture and cook for about 10-15 minutes or until the greens are completely wilted and cooked through. Stir occasionally. You will notice the cooking liquid has dramatically been reduced.

Turn off heat and serve this hearty dish on a serving plate and drizzle some lemon juice on top. Serve with additional lemon wedges on the side to use as needed.

Use pita bread or similar to mop up the bean broth as you eat.

showing how to sweat onion, cilantro, and garlic with black eyed beans and chopped swiss chard in a black pot

Pro Tips

The ratio of beans to greens can be adjusted to suit your liking

If desired, add some chili, such as smoked paprika or red pepper flakes or even cajun spices. Add these to taste, when adding in the cilantro.

Don't exceed the cooking time listed, as this will result in the black-eyed peas turning mushy. However, do note that the amount of time will differ slightly according to the type of stove-top you use.

If there are any leftovers of this black eyed bean recipe, this can be stored in an airtight container in the fridge for up to five days.

A plate of Lebanese black eyed beans with red vein sorrel served with lemons — Black eyed beans cooked with red veined sorrel

More Vegan Greens Recipes

Another 'greens' recipe to try is this Hindbeh Bi Zeit (Dandelion Greens).

And one more 'greens' recipe worth mentioning is my Lebanese Spinach Stew aka Sabanekh wa Riz.

If you have some silverbeet left over, you might also be interested in these vegan gluten free Swiss chard recipes.

a bowlful of black eyed peas and chopped greems

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Vegan Black Eyed Peas With Greens (Lebanese)

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Course: Main Course, Side Dish

Cuisine: Lebanese

Diet: Gluten Free, Vegan

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Author: Janelle Hama

Ingredients

450 grams Greens such as silverbeet (swiss chard), spinach, sorrel, collards or similar (see notes). Chopped into bite sized pieces
1 tablespoon Olive oil add more if needed
1 med Brown onion finely diced
⅓ cup Coriander (Cilantro) chopped
3 cloves Garlic crushed, add more if desired
1 cup Dried black eyed beans soaked overnight in double the amount of water to soften
½ tablespoon Salt or to taste
2 medium Lemon or to taste
⅓ teaspoon Black pepper or to taste
1 cup Water

Metric - US Customary

Instructions

Soak beans overnight in water. Ensure the amount of water is double the amount of beans as they will swell. Next morning, drain out any left over water.
In a large pot over high heat, add olive oil and onion, sweat until slightly golden and translucent, then add cilantro and garlic to the onion and fry until wilted
Add black eyed beans, salt, black pepper and the water to the mixture and stir it through. Bring it to a gentle boil and then simmer for 10-15 minutes with the lid closed on low - medium heat.
Add the chopped greens to the bean mixture and cook for about 10-15 minutes or until the greens are completely wilted and cooked through. Stir occasionally. You will notice the cooking liquid has reduced considerably.
Turn off the heat and squeeze some fresh lemon juice on top. Serve with additional lemon wedges on the side to use as needed.