
Cook Barba Stathis Spinach with black eyed beans from frozen and serve warm, garnished with fresh oregano and a drizzle of extra virgin olive oil.
Pair with fresh bread to savor the wholesome taste and nutritional benefits of this hearty dish.
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MORE INFORMATION
Per 100g. | Per 250g. (portion) | |
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Energy | 286kJ|68kcal | 715kJ|170kcal |
Fat | 0.5g | 1.3g |
of which saturated | 0.09g | 0.23g |
Carbohydrates | 9g | 23g |
of which sugars | 2.8g | 7g |
Fibers | 3.8g | 9.5g |
Proteins | 4.9g | 12g |
Salt | 0.09g | 0.23g |
Vitamin C | 18mg | (22% της NRV**) |
High protein & fiber content
Refrigerator: 24 hours
Freezer -6˚C: 1 week
Freezer -12˚C: 1 month
Freezer -18˚C: see best before end
spinach, black eyed beans, onion, garlic, leek, dill, parsley
Cook Barba Stathis Spinach with Black-Eyed Beans as you cook fresh vegetables, without defrosting them.
You will only need (for 4 people): 1 package of BARBA STATHIS Spinach with black eyed beans 1000g, 60 ml olive oil, 250 ml water, juice of 1 lemon, salt, and pepper.
In a pot: Heat the olive oil over high heat and sauté the frozen contents for 5'. Lower the heat and stir in the salt, pepper, water, and lemon juice. Cook for about 15' until the liquid is absorbed.
In a pressure cooker: Heat the olive oil over high heat and sauté the frozen contents for 5'. Add half the water, the lemon juice, salt, and pepper. Close the lid, and once the valve lifts, lower the heat and allow it to simmer for 5'-7'.