2 C black-eyed beans, cooked, rinsed and drained
1/2 C water or vegetable stock
2 heads baby bok choy washed, and sliced into mouth sized pieces
Sea / Himalayan salt and black pepper
2 TB extra virgin olive oil
1 lemon halved
1/2 small red onion diced
1 large tomato diced
1/4 cucumber or 1 field cucumber cut into quarters along its length, then sliced
1/2 C olives (optional)
Place the cooked beans, vegetable stock (or water) and bok choy in a covered pot and simmer until the bok choy is cooked (3 to 5 minutes)
Add salt and pepper to taste
Divide the beans and stock into serving 2 bowls,
Serve with the trimmings laid out on the table.
Diners can add their own olive oil and lemon juice, and help themselves to the other ingredients. There is something very delicious about the combination of the warm beans with the cool salad, and the lemon and raw onion really boosts the flavour.