I love black-eyed beans. This is a really easy stew that can be frozen in portions, and the flavour improves after cooking. I got the recipe from Madhur Jaffrey’s book ‘Curry Easy’.
- 350g black-eyed beans, soaked overnight in lots of cold water
- 3 tbsp rapeseed oil
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 medium onion, chopped
- 3 cloves of garlic, finely chopped
- 1/2 tsp finely chopped fresh ginger
- 1 hot green chilli, finely chopped
- 2 tbsp tomato paste
- a small pinch of cayenne pepper
- 1 level tsp salt
- 350g butternut squash, peeled, deseeded and cubed in 2cm pieces.
- Drain the soaked beans
- Pour the oil into a heavy pan, and set over a medium heat. When it is hot, add the cumin and fennel, and let them sizzle for 10 seconds
- Add the onion, and stir to cook, until it is beginning to brown
- Add the garlic, ginger and chilli and stir in for a minute.
- Add the tomato paste, stir in and then add the beans, salt, cayenne, squash and 1.12 litres of cold water.
- Bring to the boil and then turn to a simmer for an hour.
Serve with nan bread, a yoghurt dressing, pickles. I found that it was good cooked an hour in advance, and then kept warm until the guests arrived.