| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg3, Vegetarian |
4 |
servings |
INGREDIENTS
| 4 |
oz |
Black eyed beans; soaked overnight |
| 1 |
tb |
Oil |
| 1 |
|
Onion; peeled and chopped |
| 6 |
oz |
Carrots; chopped |
| 2 |
|
Bay leaves |
| 1 |
ts |
Caraway seeds |
| 4 |
oz |
Parsnips; chopped |
| 4 |
oz |
Swede; chopped |
| 12 |
oz |
Potatoes; scrubbed and |
|
|
; chopped |
| 6 |
oz |
Brussel sprouts; cut in half |
| 4 |
|
Tomatoes; peeled and chopped |
| 3 |
tb |
Red wine or 2tbsp / 30ml red wine vinegar |
|
|
; and 1tbsp water |
| 2 |
ts |
Fresh or 1tsp dried thyme |
| 2 |
ts |
Tamari; (fermented soya |
|
|
; sauce) |
|
|
Salt and black pepper |
INSTRUCTIONS
1. Drain the black eyed beans. Boil them fast in fresh water for ten
minutes, then simmer until just tender, about 30-35 mins. Drain,
reserving 3/4pint of the cooking water.
2. Fry the onion in the oil until soft. Add the carrots, bay leaves
and caraway seeds and stir over the heat for a few minutes. Add the
swede, parsnip, potatoes and cook for a further 3-4 mins.
3. Add the brussel sprouts, cooked beans, tomatoes, red wine or
vinegar, bean stock and cook for 30 mins, or until the potatoes are
soft, in a covered saucepan. Add the thyme, tamari and seasoning and
cook for a further 15 mins. Serve hot.
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