Saturday, 3 December 2016

Black Eyed Beans

Black Eyed Beans

Here are the complete recipe for Black Eyed Beans.


- 1 large onion

- 1 large tomato

- 2 tbsp oil

- 2 dry whole red chillies

- 1 tbsp minced ginger

- 1 tbsp minced garlic

- 1 x 400g tin of black eyed beans

- 1 tbsp tomato puree

- 1 tsp ground coriander

- ½ tsp garam masala

- 2 inch cinnamon stick

- 1 large bay leaf

- Salt, to taste

- Julienned ginger, to serve


- Rinse and drain the beans. Finely chop the onion and tomato, and finely mince the ginger and garlic. In a sauté pan, bring the oil to heat of high.

-When it sizzles around a wooden spoon, drop in the red chillies, bay leaf and cinnamon. As they sizzle up, stir in the chopped onion. Sauté this for five minutes, and add the ginger and garlic pastes.

-Stir the whole lot well for another five minutes until they turn golden. Now, add in the tomatoes, tomato puree and ground coriander, and mix it all well together. Then add half a cup of hot water and bubble the whole lot for about 10 minutes until you get a cooked masala mixture. You can stab the onions and tomatoes to make sure they disintegrate well and give you a pulpy texture.

-After that, lower the heat to a simmer, cover for about a minute and cook until oil starts oozing out of the paste. Now, add the beans and garam masala, stir through gently and simmer covered for another couple of minutes. Finally, add salt to your taste and serve the Lobia Masala hot, with julienned ginger on top.



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