I was looking for a twsit on black eyed peas and greens for New Year's day and found this. I'm going to try it, although not having carrots or leeks, I'll have to twist it a bit. There is no need to presoak black eyed peas for those of you that aren't familiar with them. For you food heathens that buy canned beans (shudder), you can substitute canned but, in order to cook long enough to infuse them with flavor, they'll probably be a bit mushy.
Black-eyed peas, spinach and lemon
Serves two (with rice on the side)
200g dried black-eyed peas (or beans)
3 tbsp extra virgin olive oil
3 cloves garlic, sliced
2 bay leaves
1 chilli, sliced
1 heaped tbsp ground cumin
1 large red onion, diced
1 heaped tbsp smoked paprika
1 stick celery, sliced
Half a leek, sliced
1 large carrot, cut lengthways, sliced
150g baby spinach, washed
Juice of a lemon
Bunch flat parsley, washed, chopped
Salt and pepper
Soak the beans overnight in cold water. Drain and put in a saucepan with twice as much fresh water than beans and a few bean friends (not from the ingredients list - just whatever you have around: onion, bay, garlic, a chilli, tomato). Cook for around an hour.
When the beans are nearly soft, warm the olive oil in a thick-bottomed pot and sizzle the garlic, bay and chilli for a few seconds on a medium heat.
Add the cumin, onion, carrot, leek, celery and paprika, then cook with lid on for 10-15 minutes, stirring occasionally until they begin to soften and brown.
Discard any bean friends, then add the beans and remaining cooking liquor, some salt, and, if necessary, more hot water to cover the lot.
Simmer for 20-30 minutes on a medium heat with the lid off until the liquid only coats the beans. Remove from heat, stir in the parsley, lemon juice and two-thirds of the spinach so that it wilts. Check the seasoning and serve with the rest of the spinach, a blob of yoghurt, a splash of olive oil and a wedge of lemon.
http://www.guardian.co.uk/lifeandstyle/2008/apr/16/recipe.foodanddrink
When I first read "200g black eyed peas" I didn't see the "g" and I thought, I have to count them?!
I love that line.
... here’s a little something in return:
) 
