Black-eyed Beans (500g)

TO PREPARE:

Guideline:  1 cup of dry beans will make 2½ cups of cooked beans – about 4 servings.

Rinse to remove any dirt and stones

• Cover with 3 – 4 times the volume in warm water and soak overnight
• Discard old water.  Add fresh water and bring to the boil
• Pour this water off and add a fresh batch, and continue boiling until beans are soft
• In place of salt try our vegetable stock for delicious flavour

Cooking time:  60 minutes for most beans, 60 minutes for lentils, 4 hours for chickpeas

RECIPE

1. BLACK EYED BEAN ROLL UPS OR SOUP

• 1 – 3 LARGE eggplants cut into ½ cm slices or cubed for soup
• 1 – 2 Cup homemade tomato sauce or leek and tomato sauce

         2. For Stuffing:

• 2 – 3 medium potatoes cut into cubes
• 2 medium leeks sliced
• ½ yellow, red or orange bell pepper, sliced into 1-inch-long strips
• 2 Cups cooked beans or 1 can black eyed beans, drained and rinsed

        3. Seasonings:

• 1 tsp fresh or dried oregano
• ½ tsp dried thyme
• ½ tsp sage
• M-A Seasoning Salt and Garlic & Herb Salt to taste – about ½ tsp each
• Grill the eggplant for about 5 minutes each side until golden brown and soft
• Dry fry the leeks until soft  Add cubed potatoes, sliceed bell pepper and saute gently.
• Add drained and rinsed black beans along with oregano, thyme and sage.
• Stir well and heat through.   Cook until the potatoes are soft,  then add cubed, cooked eggplant for soup

TO MAKE  AS SOUP

Add 4 cups water and tomato puree or simmer gently until thick.  Serve with gluten free foccacia.