Black-eyed beans

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I like to eat relatively simple meals. Things that are made with whole foods, are quick, tasty and happygut friendly 🙂 This meal fulfills all of these criteria.

Serves 2

Ingredients

1 cup dry black-eyed beans soaked overnight (or any other bean e.g. pinto, adzuki, black beans, etc.)
1 tbsp olive oil
1/2 tbsp minced garlic
1/2 tbsp minced ginger
1 small onion chopped
1 tsp salt
1 tsp cumin
1 tsp tumuric
1/2 tsp chilli powder
1 tsp garam masala
1 green chilli whole
2-3 tbsp Braggs
2-3 tbsp freshly squeezed lemon juice
1 cup water
optional: bay leaf

Directions 

1. Heat olive oil over medium heat in pot
2. Saute onions with garlic and ginger until onions just START to brown
3. Add all spices, whole green chilli (you can cut the green chilli in half if you are a fan of spice!) and bay leaf (if using) and mix, add a little water if needed so it doesn’t burn. Let cook for 1-2 minutes.
4. Add soaked beans and 1 cup of water
5. Bring to a boil, cover and then let simmer on low-medium for about 35 minutes or until beans are soft stirring every 10 minutes, adding more water if needed (if you are using a pressure cooker it shouldn’t take more than 20 minutes)
6. Remove from eat, stir in Braggs and lemon juice
7. Adjust spices to taste
8. Serve with your favourite grain/bread, greens and, my personal favourite: avocado (I love avocado with beans!)

I served mine with some gluten free bread (I drizzled some olive oil and dill on it), half an avo and some kale. So incredibly satisfying, try it for yourself! 🙂

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