Spicy Black Eye Beans Recipe
Ingredients
| 350 g/12 oz/2 cups black-eyed beans, soaked overnight in cold water | ||
| Vegetable oil | 1 Tablespoon | |
| Onions | 2 Medium, chopped | |
| Clear honey | 1 Tablespoon | |
| Molasses | 2 Tablespoon | |
| Dark soy sauce | 4 Tablespoon | |
| Dry mustard powder | 1 Teaspoon | |
| Tomato Paste | 4 Tablespoon | |
| 450 ml/16 fl oz/2 cups fresh vegetable stock | ||
| Bay Leaf | 1 | |
| 1 sprig each of rosemary, thyme and sage | ||
| Orange | 1 Small | |
| Cornstarch | 1 Tablespoon | |
| Red bell peppers | 2 Medium, deseeded | |
| Pepper | 1 | |
| 2 tbsp chopped fresh flat-leaf parsley, to garnish | ||
| Crusty bread, to serve | ||
Directions
GETTING READY
1) Preheat the oven to 150°C/300°F/Gas Mark 2.
MAKING
2) In a saucepan with water boil the rinsed beans, rapidly for 10 minutes. Then drain well and transfer to an ovenproof casserole dish.
3) In a frying pan or skillet, saute the onions for 5 minutes. Then, stir in the soy sauce, honey, treacle, mustard and tomato puree. Add the stock, allow to boil and pour the mixture into the casserole dish.
4) Tie together the bay leaf, rosemary, thyme and sage with a string an add into the casserole dish.
5) Pare 3 pieces of orange rind and stir into the beans, with the pepper. Then cover the casserole dish and bake in the oven for 1 hour.
6) Blend the cornflour with freshly extracted orange juice and form a paste. Stir into the beans alongwith the red peppers. Cook covered for 1 hour, until the sauce is thick and the beans are soft. Discard the herbs and the orange rind.
SERVING
7) Garnish with the chopped parsley and serve with a nice crusty bread.
1) Preheat the oven to 150°C/300°F/Gas Mark 2.
MAKING
2) In a saucepan with water boil the rinsed beans, rapidly for 10 minutes. Then drain well and transfer to an ovenproof casserole dish.
3) In a frying pan or skillet, saute the onions for 5 minutes. Then, stir in the soy sauce, honey, treacle, mustard and tomato puree. Add the stock, allow to boil and pour the mixture into the casserole dish.
4) Tie together the bay leaf, rosemary, thyme and sage with a string an add into the casserole dish.
5) Pare 3 pieces of orange rind and stir into the beans, with the pepper. Then cover the casserole dish and bake in the oven for 1 hour.
6) Blend the cornflour with freshly extracted orange juice and form a paste. Stir into the beans alongwith the red peppers. Cook covered for 1 hour, until the sauce is thick and the beans are soft. Discard the herbs and the orange rind.
SERVING
7) Garnish with the chopped parsley and serve with a nice crusty bread.
Chef
