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Spicy Black Eye Beans

Diet.Chef's picture
Ingredients
  Black eyed beans 12 Ounce, soaked overnight in cold water (350 Gram, 2 Cups)
  Vegetable oil 1 Tablespoon
  Onions 2 Medium, chopped
  Clear honey 1 Tablespoon
  Treacle 2 Tablespoon (Molasses)
  Dark soy sauce 4 Tablespoon
  Dry mustard powder 1 Teaspoon
  Tomato puree 4 Tablespoon (Paste)
  Vegetable stock 16 Fluid Ounce (450 Milliliter, 2 Cups, Fresh)
  Bay leaf 1
  Rosemary sprig 1
  Thyme sprig 1
  Sage sprig 1
  Orange 1 Small
  Cornflour 1 Tablespoon (Cornstarch)
  Red bell peppers 2 Medium, deseeded and diced
  Pepper To Taste
  Chopped fresh flat leaf parsley 2 Tablespoon (For Garnish)
  Crusty bread 1 (For Serving)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
4

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