Blackeye Bean Stew Recipe

The inspiration for this dish is food that a good Turkish friend of mine and housemate at university used to make when we lived together.  This stew is ready in a jiffy if you use already cooked black eye beans. I make no apologies for this because there are many times when I want to cook in a hurry without having a make prior preparation. After all when cooking legumes from dry you have to soak them overnight and while this is something I like to do there are times when I want beans but I haven’t planned beforehand. This is where tinned legumes come in and they are perfectly good to have and to cook with.

This black eye bean stew takes as long as the rice takes to cook basically so all in all it takes less than half an hour. It is a good source of protein and the sauce is rich and tangy with red pepper and lemon which not only adds freshness but also elevates the dish to another level.

This makes for a quick satisfying meal and is perfectly good to serve with rice. I like to do vermicelli rice which gives it more of a Middle Eastern flavour and tastes better anyway. You can also use any other type of beans of your choice, such as cannellini beans or chickpeas.

Blackeye Bean Stew Recipe
Yield: 2 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 1 medium onion
  • 1 green pepper
  • 1 carrot
  • 4 tbsp olive oil
  • 1 clove of garlic
  • 100 g green beans
  • 1 tin black eye beans, drained (235 g)
  • 200 ml water
  • 1 tbsp sweet smoked paprika
  • 1 tsp tomato puree
  • ½ lemon, juice
  • 1 medium onion
  • 1 green pepper
  • 1 carrot
  • 4 tbsp olive oil
  • 1 clove of garlic
  • 3½ oz green beans
  • 1 tin black eye beans, drained (8 oz)
  • ¾ cup water
  • 1 tbsp sweet smoked paprika
  • 1 tsp tomato puree
  • ½ lemon, juice

Instructions

  1. Finely dice the large onion and green pepper, roughly diced the carrot and sauté in a pan with 4 tbsp of olive oil.
  2. Once the onion is translucent add 1 diced clove of garlic.
  3. Chop the green beans and add them to the pot.
  4. Add 1 can of drained black eye beans, the water, the sweet smoked paprika and tomato puree, and the juice of half a lemon.
  5. Simmer for about 10 minutes, season and serve with some rice.

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