You are here

Black Eyed Bean Casserole

I.am.Vegetarian's picture
Ingredients
  Black eyed beans 8 Ounce (225 Gram)
  Olive oil 1 Tablespoon
  Onion 1 , peeled and finely chopped
  Celery sticks 2 , diced
  Green pepper 1 , deseeded and diced
  Paprika 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Sunflower seeds 2 Ounce (50 Gram)
  Currants/Raisins 2 Ounce (50 Gram)
  Tomato puree 14 Ounce (1 Tin, 400 Gram)
  Shoyu 1 Tablespoon
  Vegetable stock 10 Fluid Ounce (300 Milliliter)
  Salt To Taste
  Black pepper To Taste
Directions

MAKING
1. Rinse the beans and soak them in water.
2. Add the soaked beans (along with water) to a cooker and pressure cook it for 15 minutes. Or
3. Add the soaked beans (along with water) to a pan and cook it for 45 minutes. Allow the beans to cool, drain and reserve the stock.
4. Make vegetables and keep the other ingredients ready.
5. Take a pressure cooker again, heat some oil in it and fry the celery and onion in it for about 3 minutes at low hot and stir in spices and pepper and cook for another 2 minutes. Stir in sunflower seeds, cooked beans, raisins, shoyu and tomatoes.
6. Moisten the casserole by adding too much stock and pressure cook it for about 15 minutes or 45 minutes if using an ordinary saucepan.
7. Allow the mixture to cool and season according to taste preferences.
8. Reheat the casserole if necessary.

SERVING
9. Serve the black eyed bean casserole as a main dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Black Eyed Pea
Interest: 
Everyday, Healthy
Cook Time: 
45 Minutes

Rate It

Your rating: None
4.091175
Average: 4.1 (17 votes)