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+ servings
Lebanese black eyed beans with lemon wedges
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5 from 7 votes

Vegan Lebanese Black Eyed Beans with Red Sorrel

A vegan and gluten free Lebanese black eyed beans recipe with red veined sorrel. The beans are buttery and melt in the mouth and the sorrel is coated in freshly squeezed lemon.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: Lebanese
Diet: Gluten Free, Vegan
Keyword: black eyed beans, lebanese black eyed beans, red sorrel, red sorrel recipe, silverbeet, spinach, swiss chard
Servings: 6 people
Calories: 82kcal
Author: Janelle


  • 450 g Red veined Sorrel Sub: silverbeet (swiss chard)
  • 1 tablespoon Olive oil add more if needed
  • 1 med Brown onion
  • 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


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


  • 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.



Serving: 200g | Calories: 82kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1213mg | Potassium: 699mg | Fiber: 4g | Sugar: 3g | Vitamin A: 769IU | Vitamin C: 76mg | Calcium: 178mg | Iron: 6mg