Ingredients:
Directions:
Rinse and soak the black-eye beans in a bowl of water overnight.
Place the beans in a pan of water and bring to a boil over a low het for about 30 minutes. Drain the beans thoroughly and set aside.
Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chilli powder, salt, ground coriander and ground cumin and stir-fry the mixture for 3-5 minutes.
Add the water to the pan, cover and cook the mixture until all of the water has completely evaporated.
Add the boiled black-eye beans, green chillies and coriander leaves to the onions and stir to blend together. Stir-fry the bean mixture for 3-5 minutes.
Transfer the black-eye beans to a serving dish and sprinkle over the lemon juice. Serve hot or cold.
When I was making it I was thinking ' well this doesn't look very promising' but in fact it turned out to be a cracking little meal.
Just the beans on their own were enough ( I used 250g of beans) but a smaller amount of beans with some stir fried chicken or even a nice crunchy side salad would add a little more variety.
- 150 g black-eyed peas
- 3 tablespoons vegetable oil
- 2 medium onions, sliced
- 1 teaspoon fresh gingerroot, finely chopped
- 1 teaspoon fresh garlic, crushed
- 1 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 150 ml water
- 2 green chilies
- fresh coriander leaves
- 1 tablespoon lemon juice
Directions:
Rinse and soak the black-eye beans in a bowl of water overnight.
Place the beans in a pan of water and bring to a boil over a low het for about 30 minutes. Drain the beans thoroughly and set aside.
Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chilli powder, salt, ground coriander and ground cumin and stir-fry the mixture for 3-5 minutes.
Add the water to the pan, cover and cook the mixture until all of the water has completely evaporated.
Add the boiled black-eye beans, green chillies and coriander leaves to the onions and stir to blend together. Stir-fry the bean mixture for 3-5 minutes.
Transfer the black-eye beans to a serving dish and sprinkle over the lemon juice. Serve hot or cold.
When I was making it I was thinking ' well this doesn't look very promising' but in fact it turned out to be a cracking little meal.
Just the beans on their own were enough ( I used 250g of beans) but a smaller amount of beans with some stir fried chicken or even a nice crunchy side salad would add a little more variety.
