Black-eyed peas with ground beef, fennel and spinach

It is a very simple and nutritious dish with black-eyed peas, spinach, and minced meat that the whole family will love.

Materials:

500g ground beef
1 tsp. tomato paste
½ cup extra virgin olive oil
One thinly sliced ​​fennel
One leek in rings
250g black-eyed peas
1 kg spinach cleaned, coarsely chopped
½ bunch of fennel, chopped
Salt, freshly ground pepper

Procedure

Step 1

Put olive oil in a pot on the heat. Add the minced meat and cook it with a spatula or fork until it releases its liquid and turns brown. Add the tomato paste and continue cooking for 1-2 minutes.

Step 2

Sprinkle with the olive oil and, once heated, add the fennel and leek. Sauté for 6-8 minutes, stirring constantly with a spatula. Pour in the black-eyed peas, season with salt and pepper, add hot water until they are covered and boil over medium heat for 30 minutes.

Step 3

Add the spinach and stir until wilted. Lower the heat and continue cooking for about 20-25 minutes. Before serving, stir in the fennel.

Recipe by Dina Nikolaou. Translated by Paul Antonopoulos.

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