Tag Archives: black eyed beans

indian black-eyed peas

I made a batch of these for a friend’s curry evening, and they were so nice, I’ve just made another huge batch for us! I might have gone ever so slightly overboard with the quantities, so think on if you’re going to try this 🙂

1kg black-eyed peas (£3.69 for 2kgs from our local Indian shop)
1 carton Sainsburys passata (£0.55)
2 chopped onions (£1.80 for 4kgs from the Turkish shop so – 30p max)
⅓ big carton of Aldi mushrooms, sliced thinly (about £0.50)
groundnut oil (about a dessertspoon)
various spices to suit (listed below)

12 generous servings for a fiver, absolute max.   I made this in the slow cooker, but if you don’t want to/don’t have to, I’d give it a couple of hours on the hob to get the flavour right through.

Put the black-eyes in to soak for about 12 hours/overnight. They do say you don’t need to soak them, but I always soak beans and peas. They will absorb water at a rate of knots, so use a bowl rather bigger than you might think you’ll need.

Put them in the pot, add the mushrooms and passata, and about half a passata carton of water.

Grind/mix some Indian spices; Pete always does this, but it’s not writ in stone. Cumin, coriander seeds, cardamon, bit of chilli, turmeric – whatever works for you. But we tend to go for Lots, because you want the taste. Fry off the onions in some oil (i use groundnut) until they’re just starting to catch, then add the spices and cook them off a bit. A small splash of water is a good idea here. Decant that lot into the pot, add a bit of salt and black pepper.

if slow cooking, about eight hours on low. If hobbing, bring to the boil then a very gentle simmer for a couple of hours. Sprinkle fresh coriander on top if you have any (ours has bolted, sadly).

Freezes beautifully, makes a tasty vegan meal on its own, or a great accompaniment for a curry.

two bean goulash thing

I looked at the remaining kidney beans, and I really felt that they weren’t going to make a substantial meal, so I bunged a load of black eyed beans into soak. I know you don’t generally need to soak/boil them, but these were quite elderly, so I thought it best.

On Sunday morning, I nipped round to the Turkish greengrocer and bought six red peppers, a huge mound of broad beans in their pods, a bunch of flat parsley, two aubergines, and two courgettes. And an enormous tin of tomato puree for 99 pence!

So on Sunday, into the slow cooker went three red peppers and two onions, thinly sliced, plus four carrots and a courgette, some diced chorizo from the very old one I found in back of the fridge, and a little olive oil. And a bit later, four diced cloves of garlic, because you can’t have too much garlic.

Left that for a while to soften the veg, then added the remainder of the kidney beans, the black eyed beans (which I had boiled for 30 minutes earlier). I put half the tomato purée in a bowl, added about a glass of red wine left over from the other night, and some water, then added that to the slow cooker. Also added some bay leaves, and chopped fennel leaves, from my herb garden. Seasoned it a bit and left it for a couple of hours.

I’d made some barley bread (because i found some barley flour in the flour cupboard) in the morning and left it to rise, so baked that off to accompany the bean stew. It was so gorgeous we went back for seconds, and there’s still a load left.

The rest of the tomato purée was mixed with the last of the red wine and a little water, and put in the freezer. That’s really cracking value, and I shall be using it again.

Using up:
chorizo
black eyed beans
barley flour