Black-Eyed Beans with Mushrooms
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
CUISINE
COURSE
Main
Method
Soak the beans in plenty of cold water overnight. Next day cover with fresh water, bring to the boil and simmer for 30 minutes approx. or until just cooked.
Cut the mushrooms into 3mm thick slices. Heat the oil in a sauté pan over a medium-high flame. When hot, put in the whole cumin seeds and the cinnamon stick. Let them sizzle for 5-6 seconds.
Now put in the onions and garlic. Stir and fry until the onion is just beginning to colour at the edges. Put in the mushrooms. Stir and fry until the mushrooms wilt. Now put in the tomatoes, ground coriander, ground cumin, turmeric, pinch of sugar and cayenne. Stir and cook for a minute. Cover, and let this mixture cook on a gentle heat in its own juices for 10 minutes.
Turn off the heat. Drain the beans, reserving the cooking liquid, and add to the mushroom base mixture, add salt and freshly ground pepper, 2 tablespoons of fresh coriander and 150ml of bean cooking liquid.
Bring the beans to the boil again. Cover, reduce the heat and simmer for 20-30 minutes or until the beans are tender. Stir occasionally.
Remove the cinnamon before serving. Sprinkle with 1 tablespoon of fresh coriander. Serve with boiled rice or as an accompaniment to a rack of lamb.
Ingredients
225g dried black-eyed beans
225g fresh mushrooms
6 tbsp sunflower oil
1 tsp whole cumin seeds
2.5cm piece of cinnamon bark
150g onion, peeled and chopped
4 cloves garlic, peeled and very finely chopped
400g fresh or tinned tomatoes, peeled and chopped
2 tsp ground coriander seeds
1 tsp ground cumin seeds
½ tsp ground turmeric
pinch of sugar
¼ tsp cayenne pepper
1 good tsp salt, (it needs it so don’t cut down)
freshly ground black pepper
3 tbsp chopped fresh coriander (fresh parsley may be substituted though the flavour is not at all the same)
Method
Soak the beans in plenty of cold water overnight. Next day cover with fresh water, bring to the boil and simmer for 30 minutes approx. or until just cooked.
Cut the mushrooms into 3mm thick slices. Heat the oil in a sauté pan over a medium-high flame. When hot, put in the whole cumin seeds and the cinnamon stick. Let them sizzle for 5-6 seconds.
Now put in the onions and garlic. Stir and fry until the onion is just beginning to colour at the edges. Put in the mushrooms. Stir and fry until the mushrooms wilt. Now put in the tomatoes, ground coriander, ground cumin, turmeric, pinch of sugar and cayenne. Stir and cook for a minute. Cover, and let this mixture cook on a gentle heat in its own juices for 10 minutes.
Turn off the heat. Drain the beans, reserving the cooking liquid, and add to the mushroom base mixture, add salt and freshly ground pepper, 2 tablespoons of fresh coriander and 150ml of bean cooking liquid.
Bring the beans to the boil again. Cover, reduce the heat and simmer for 20-30 minutes or until the beans are tender. Stir occasionally.
Remove the cinnamon before serving. Sprinkle with 1 tablespoon of fresh coriander. Serve with boiled rice or as an accompaniment to a rack of lamb.
