Gluten Free | Traditional | Vegan

Spiced black-eyed beans

Ingredients:

Spiced black-eyed beans

  • 250 g black-eyed beans
  • 1 onion (finely chopped)
  • 1 clove garlic
  • 4 tbsp olive oil
  • 1 tsp mustard seeds
  • 4 tsp tomato concentrate
  • 1 tsp curry powder
  • ½ tsp chili paste
  • 1 tsp ground cumin
  • 500 ml water
  • Salt
  1. Let the veneers soak for 12 hours. Drain and wash well.
  2. Cook the beans in an express pot, they should be “al dente”. Drain.
  3. In a saucepan, heat the oil, sauté the onion and garlic until golden brown.
  4. Add the mustard seeds, sauté for a minute. Add the rest of the spices and the concentrated tomato. Add the water, salt and beans.
  5. Simmer for at least 40 minutes so that the flavors blend well. To serve.

Method:

Spiced black-eyed beans

  • 250 g black-eyed beans
  • 1 onion (finely chopped)
  • 1 clove garlic
  • 4 tbsp olive oil
  • 1 tsp mustard seeds
  • 4 tsp tomato concentrate
  • 1 tsp curry powder
  • ½ tsp chili paste
  • 1 tsp ground cumin
  • 500 ml water
  • Salt
  1. Let the veneers soak for 12 hours. Drain and wash well.
  2. Cook the beans in an express pot, they should be “al dente”. Drain.
  3. In a saucepan, heat the oil, sauté the onion and garlic until golden brown.
  4. Add the mustard seeds, sauté for a minute. Add the rest of the spices and the concentrated tomato. Add the water, salt and beans.
  5. Simmer for at least 40 minutes so that the flavors blend well. To serve.

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