Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 onion, chopped
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1 bunch swiss chard, washed and chopped
- 2 cans black eyed peas, drained
- 1 tbsp tomato paste
- 1 lemon, juiced
- salt and pepper, to taste
FOR POLENTA
- 4 cups water or vegetable broth
- 1 cup cornmeal
- 1 clove garlic, minced
- 1/2 cup soy, almond or regular milk
- 2 tbsp extra virgin olive oil
- salt and pepper, to taste
Method
- For the Beans and Greens
- Saute the onion in the olive oil on medium heat in a pot or deep saute pan.
- When the onion starts to sweat, about 2 minutes, add the parsley and dill. Saute for 2 minutes.
- Add the swiss chard and cook for 2 minutes. just to slightly wilt it.
- Add the beans, tomato paste, lemon juice, and seasoning. Simmer for 30 mins.
- For the Polenta
- Bring the water to a boil in a small pot.
- Pour the cornmeal in and lower the heat to medium low.
- Cook the polenta for 15 mins stirring frequently to prevent sticking and burning the bottom of the pan.
- At this point the polenta should be thick. Before removing from the heat, add milk, garlic, olive oil, salt and pepper, and stir well.
- Top the polenta with a spoonful of beans and greens and enjoy!