Friday, 20 July 2007

African Black-Eyed Beans

3 to 4 cups of cooked black-eyed beans
2 chopped onions
3 cloves chopped garlic
1 teaspoon cumin seeds
1 teaspoons dried coriander(or use fresh)
2 tablespoons olive oil
2 bayleaves
1 tablespoon paprika
3 cups of chopped tomatoes or bottled tomato puree
salt and black pepper
3 tablespoons of freshly chopped coriander
fresh chilli to taste.

Heat the oil
Add the onion and cumin seeds, cook until onion is soft
Add remaining ingredients and simmer gently to develop the flavours
Remove the bayleaves
Serve with yogurt and chopped coriander or parsley
Traditionally this recipe has spinach or swiss chard added and cooked in at the end.
I prefer to serve the greens as an accompaniment or stirred into cooked brown rice.
Adding herbs, spices and chilli can always be changed to suit who your taste.
Black-eyed beans are great!.

No comments: