Black Eyed Beans
Recipe
Intro
I love tinned beans as it means you can cook a quick meal if you’re in a rush or forgot to soak beans the night before. Black eyed beans are small and have a creamy texture with a black mark in the middle making it look like a black eye.
This is another simple and quick dish to cook but really tasty. It is a good idea to have tinned beans stored in your cupboard for quick simple meals like this.
Prep Time
10 Min
Cook Time
50 Min
Serving
4-5
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What you need
- 2 tins black eyed beans
- 1 large onion thinly sliced
- 3 tomatoes
- 6 cloves garlic
- 1 inch of ginger
- 1/2 tbsp Kashmiri chilli powder
- 1/2 tbsp cumin powder
- 1/2 tbsp coriander powder
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tsp turmeric powder
- Chopped coriander for garnishing
- 2-3 green chillies chopped
- 1 tsp garam masala
- Oil for cooking
Getting it done
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Step-1
Firstly, drain and wash the black eyed beans and set aside.
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Step-2
Heat ¼ cup of oil to a deep wide pot and add 1 large thinly sliced onion. Saute for a few mins until a light golden brown, soft & translucent.
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Step-3
Whilst that is cooking, measure out your spices.
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Step-4
Add the crushed garlic and ginger and fry for a few mins.
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Step-5
Add 3 tomatoes that have been halved and the core removed. Fry for a few mins.
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Step-6
Add 100ml of boiling water, cover and cook for 2-3 mins until the tomatoes start to soften.
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Step-7
Remove the lid and then remove the skin off the tomatoes. This should come off easily.
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Step-8
Cook for 5-6 mins until the tomatoes have mashed and softened.
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Step-9
Now add the spices except the garam masala.
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Step-10
Fry on a medium to high flame for 12-15 mins until the ingredients have turned into a dark thick gravy. Add splashes of water to help loosen the mixture and to stop it from burning.
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Step-11
Next add the black eyed beans, mix and cook on a medium/high flame for 12-15 mins and do lots of bhuning (frying) again.
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Step-12
During cooking add splashes of hot water and stir regularly to stop it from burning and to help loosen the mixture.
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Step-13
Add the green chillies and 1/2 cup of boiling water. Cover and simmer on a low heat until the beans are cooked. The water should dry up at the end leaving a thick gravy.
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Step-14
Garnish with chopped coriander and garam masala.
Tips
- Enjoy with hot roti and a onion and tomato salad.
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