Tuesday, 3 September 2013

Week One: Black-eyed Bean Stew

Black-eyed Bean Stew
·        500g / 16 oz black-eyed beans, cooked
·        2 Tbs oil
·        1-2 onions, sliced
·        3-4 tomatoes, chopped
·        ½ tsp chilli powder
·        Salt & pepper to taste

1.     Mash cooked beans and set aside
2.     Heat oil, fry the onions and tomatoes until softened. Add mashed beans, chilli and seasoning; cook for 10 minutes
3.     Stir occasionally, adding water if it becomes too dry
4.     Serve with potatoes and mixed vegetables


We didn't mash the peas well enough with this recipe; next time I will probably use a blender or something instead of my potato masher!

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