Black-eyed beans with tomatoes recipe

Serves : 4 servings 

Preparation time : 30 minutes (plus soaking, braising and cooking time)

Ingredients : 

1)  225 g black-eyed beans
2)  3 garlic cloves
3)  ½ red chilli
4)  1 onion
5)  3 tomatoes
6)  3 tbsp olive oil
7)  3 tbsp freshly chopped parsley
8)  1 tbsp freshly chopped thyme
9)  1 tbsp freshly chopped rosemary
10)  1 bay leaf
11)  100 ml white wine
12)  100 ml vegetable stock
13)  salt
14)  pepper

Preparation Method :

1) Soak the beans overnight. The next day, drain the beans, place them in a large saucepan, cover them in water, then bring to the boil and simmer for approx. 1 hour.

2) Peel and crush the garlic cloves. Wash, de-seed and chop the chilli. Peel and chop the onion. Score the tomatoes crossways, scald with boiling water, skin, remove the seeds and dice.

3) Heat the olive oil in a frying pan and lightly sauté the garlic with the chilli and herbs. Pour on the wine, bring to the boil, stir in the stock and simmer the mixture for approx. 5 minutes with the lid on. Mix in the tomatoes and cook for a further 5 minutes.

4) Drain the beans. Add them to the pan and mix everything together. Season with salt and pepper, and simmer for a further 4 minutes. Serve sprinkled with the chopped onion.

SHARE