black eyed bean stew
How to make black eyed bean stew recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons olive oil
4 shallots, finely chopped
2 garlic cloves, crushed
2 celery stalks, diced
1 large carrot, peeled and cut into 1 cm (½ in) pieces
1 red pepper, cored, deseeded and cut into 1 cm (½ in) pieces
1 teaspoon dried mixed herbs
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 x 400 g (13 oz) cans tomatoes
2 tablespoons sun-dried tomato purée
75 ml (3 fl oz) vegetable stock
2 x 400 g (13 oz) cans black-eyed beans in water, rinsed and drained
4 tablespoons finely chopped fresh coriander, plus extra leaves to garnish
salt and pepper
basmati rice, to serve
Method:
Heat the oil in a large frying pan and place over a high heat.
Add the shallots, garlic, celery, carrot and red pepper and stir-fry for 2–3 minutes or until lightly starting to brown.
Sprinkle in the dried herbs, cumin and cinnamon, add the tomatoes, purée and stock and bring to the boil. Reduce the heat to medium, cover and cook gently for 12–15 minutes or until the vegetables are tender, breaking up the tomatoes into small pieces with a wooden spoon towards the end of the cooking time.
Stir in the black-eyed beans and cook for 2–3 minutes or until piping hot.
Season well, remove from the heat and sprinkle over the chopped coriander. Garnish with coriander leaves and serve with basmati rice.
For hearty bean & vegetable broth, place 1 peeled and finely diced carrot, 2 finely diced celery stalks, 2 finely diced shallots, 2 crushed garlic cloves, 2 tablespoons sun-dried tomato purée and 2 teaspoons dried mixed herbs in a heavy-based saucepan with 1 litre (1¾ pints) hot vegetable stock and bring to the boil.
Cook, uncovered, over a medium heat for 10–12 minutes. Stir in 2 x 400 g (13 oz) cans black-eyed beans, rinsed and drained, and bring back to the boil. Season, remove from the heat and serve ladled into bowls with crusty bread. Total cooking time 20 minutes.
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