Instructions: Rinse the soaked beans and cover with water bring to the boil and simmer for about 1 hour or until tender.

Drain.

Fry the garlic in the butter and oil until golden (this takes just seconds).

Add the drained blackeyed beans and the roughly chopped spinach and fry until the spinach has wilted (about 1 minute). Season and add the balsamic vinegar.

You can serve this hot on its own as a vegetable or at room temperature as a salad or an antipasto. My favourite way of serving it is with some juicy roast pork (qv pork and crackling).

Serves 4

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