recipe – blackeye stew
Black Eye Stew
8 ozs / 225g black eye beans – dry weight
1 or 2 tablespoons / 15ml – 30ml vegetable oil
1 large onion, chopped
2 cloves organic garlic, crushed
3 ozs / 85g organic green beans, washed and cut into 1” /
2cm lengths
1 small organic red or green pepper chopped
1 x 14oz / 400g can chopped organic tomatoes
2 tablespoons / 30ml organic tomato puree
2 tablespoons / 30ml organic dried parsley (or a handful of
finely chopped fresh organic flat parsley)
Salt and pepper to taste
Pinch organic chilli powder
Soak the black eye beans overnight. Drain and rinse them. Bring to the boil in fresh water, continue to boil rapidly for 10 minutes, reduce the heat, cover and simmer until soft (about 20 minutes). Keep the beans and the cooking water.
Heat a tablespoon of oil in a wok or a large frying pan. Fry the onions and garlic, add green beans and pepper – sauté until the green beans begin to soften.
Add black eye beans and their cooking liquid, tomatoes, tomato puree, parsley, salt and pepper and chilli. Simmer for a further 20 – 30 minutes.
** Great with baked potatoes **
