MATERIALS
• 200g Spinach
• 300g black-eyed beans
• 1 Onion
• 200g tomato juice
• 1 Mr. of Peltes soup
• 2 Florina peppers
• 1 Carrot
• 1/3 bunch of Parsley
IMPLEMENTATION
• Boil the black-eyed beans so that they last a while. We strain. Sauté the onion in olive oil, add the carrot and the Florinis peppers.
• Add the pulp and the black-eyed peas. Add the tomato juice, a little water and simmer. When the beans are ready, add the spinach and parsley.
• Boil 2-3 minutes more.
