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.
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.