Wondering what to do with black-eyed beans? Try this authentic vegan blacked-eyed bean stew with a “meaty” texture and packed with flavour.
- ⅓ cup neutral cooking oil (we use rice bran oil)
- 1 medium onion, diced finely
- 1 large or 2 medium garlic cloves, crushed
- 1 heaped tablespoon tomato paste
- 1 heaped teaspoon turmeric powder
- ½ teaspoon chilli powder
- 1 can / 400g / 14.10 ounces diced tomatoes
- 2 cups cooked* black-eyed beans (or around 700g canned)
- Salt, to taste
- In a large saucepan on medium heat, add the oil and onion. Saute until they start to slightly brown.
- Add in the garlic and cook for a further couple of minutes.
- Add in the tomato paste and mix well.
- Add in turmeric and chilli powder and canned tomato—Cook for 5 minutes.
- Add in beans and stir well, followed by 1½ cups / 370ml water. I usually use the can from the tomatoes, fill it up with water, and add it.
- Bring to a simmer and leave for 10 minutes on medium.
- Season and test the beans to make sure they’re nice and soft, not mushy but soft.
- Serve with plantain, yams, rice or quinoa.
Cooking black-eyed beans: After soaking the beans overnight, rinse and cook with water, just covering the beans for 30 minutes. They should be a little bit undercooked as you will continue the cooking process in the stew. Once cooked, rinse and add to the tomato base.
- Diet: Vegan