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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is my favourite beans recipe ever, from a supermarket recipe card of all places. It's absolutely wonderful and seems to work just as well with other types of beans ie pinto or cannellini. As I'm too lazy to soak dried beans overnight, I use canned ones instead and it's still lovely - perhaps it would be even better if I followed the recipe properly and used dried beans, but I really don't think you need to. Ingredients:
150 g black-eyed peas |
3 tablespoons vegetable oil |
2 medium onions, sliced |
1 teaspoon fresh gingerroot, finely chopped |
1 teaspoon fresh garlic, crushed |
1 teaspoon chili powder |
1 1/2 teaspoons salt |
1 1/2 teaspoons ground coriander |
1 1/2 teaspoons ground cumin |
150 ml water |
2 green chilies |
fresh coriander leaves |
1 tablespoon lemon juice |
Directions:
1. Rinse and soak the black-eye beans in a bowl of water overnight.
2. Place the beans in a pan of water and bring to a boil over a low het for about 30 minutes. Drain the beans thoroughly and set aside.
3. Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chilli powder, salt, ground coriander and ground cumin and stir-fry the mixture for 3-5 minutes.
4. Add the water to the pan, cover and cook the mixture until all of the water has completely evaporated.
5. Add the boiled black-eye beans, green chillies and coriander leaves to the onions and stir to blend together. Stir-fry the bean mixture for 3-5 minutes.
6. Transfer the black-eye beans to a serving dish and sprinkle over the lemon juice. Serve hot or cold.
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