Come Dine with Me – Year 6 Friday Cookery

February 9th, 2011 Posted by Mr M. Waller

Week 3 – Black-Eyed Beanfeast

(from Sainsbury’s ‘The Vegetarian Gourmet’)

225g black-eyed beans, soaked overnight
6 tablespoons olive oil
1 teaspoon cumin seeds
½ teaspoon cinnamon
225g onions, chopped
4 cloves of garlic, sliced
390g can of tomatoes, chopped
225g mushrooms, sliced
2 teaspoons coriander seeds
½ teaspoon each of ground cumin, turmeric and cayenne pepper
3 tablespoons chopped fresh parsley
Salt and black pepper

A real feast – one of the best ways I know of cooking beans. As good cold, or reheated the next day, as it is straight from the pan. Serve with (I know it sounds odd, but) Brussels Sprouts with Garlic and Parmesan. Serve up with fresh granary bread and it’s a meal fit for a king.

1. Drain the soaked beans and then place in a pan with 2 pints (1.2 litres) of fresh water. Bring to the boil and continue to boil rapidly for 10 minutes.

2. Heat the oil in a saucepan and sizzle the cumin seeds and cinnamon in it for a few seconds.

3. Add the onion and garlic and stir for a minute or so.

4. Add the chopped tomatoes, sliced mushrooms and remaining spices and herbs.

5. Season to taste.

6. Simmer for 10 minutes.

7. Add the beans (remember them?) with just enough of their cooking liquid to cover the mixture, and simmer gently for 30 minutes.

8. Meanwhile, prepare the vegetable side dish and bread.

9. Allow the beans to stand for a little while before serving.


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