Beans-mavromatika with fennel

To begin with, I'll show you the beans and the black-eyed beans. That's how she looks. But - all the rest Ingridienty:

• Black-eyed beans - 500 Grams
• Olive oil - 1/2 cup
• Fennel (greens) - 300 Grams
• Sweet bulb (violet) - 1 piece
• Tomatoes - 400 Grams
• Salt, pepper - - To taste

Instructions

To begin with, I'll show you the beans and the black-eyed beans. That's how she looks. And here are all the other ingredients. To begin with, beans must be boiled in large quantities of water. Cook for 15-20 minutes, after which the water is drained. Sweet bulb finely chop, greens, too, finely chopped. In a frying pan warm up a little olive oil, we throw there the crushed onions and fennel. Fry, stirring, over medium heat for about 3-4 minutes. Meanwhile, tomatoes are cut into small cubes. Finely chopped tomatoes are added to the pan, add a little more olive oil, mix and stew all together for another 10 minutes at low heat. Then add to the frying pan boiled beans. Solim, pepper and mix. Then pour all the contents of the pan (water should cover the vegetables almost completely) and stew on medium heat until almost complete evaporation of the liquid and the availability of beans. I suggest serving the table in this way: a plate of ready-made meals, slices of coarse bread, fortified red wine, feta cheese and, of course, olives. Have a nice Greek dinner!

Servings: 5-6