This is an unusual combination, very tasty and relatively simple and quick to make, especially if you use tinned beans.
- 225g Black eyed beans (or 2 cans of black eyed beans)
- 1 large onion, chopped
- 4 tbsp olive oil
- 1 clove of garlic, chopped
- 2 large tomatoes, skinned and finely chopped
- 1 tbsp tomato puree
- 125g walnuts (you could add or substitute almonds)
- 2 tbsp chopped parsley
- salt and pepper
- a teaspoon of date molasses or sugar
- Soak the beans overnight, and then simmer in plenty of fresh water for 30 to 45 minutes. Drain and set aside.
- If you are using walnuts bought in the UK, they are probably quite bitter. Soak them overnight in cold water as well, and drain.
- In a food processer, chop the notes roughly
- Use a large pan. Heat the olive oil over a low heat, and cook the onion slowly for ten minutes.
- Add the garlic, tomaotes and tomato puree and continue to cook for a further ten minutes.
- Add the nuts, parsley and beans, mashing them together slightly.
- Season with salt and pepper, and a little date molasses. Continue to cook, stirring, for another ten minutes.
For a variation, add a pinch of mild chilli flakes, such as Pul Biber, when adding the garlic.
We served this with brocolli and greek flatbreads and feta cheese.