Claudius’s Black Eye Bean Stew

 

(serves 6-8)

 

 

 

This has a delicious sauce which can be scooped

 

 up with rice or soft brown bread. Ideal for sharing

 

it works well for uncertain numbers of guests!

 

 

 

It also freezes well and can be made with tinned

 

black eye beans but with less flavour.

 

 

 

Ingredients.

 

 

500 gm of Black eye peas (or chick peas if you prefer)

 

4 tablespoons cooking oil.

1 green and 1 red bell or sweet pepper

4 Medium sized onions

1 Tablespoon tomato puree

Salt to taste

Seasoning to taste (thyme, basil, parsley, Caribbean seasoning

 

 

 

Empty the beans into a saucepan. Rinse them, draining the water off and then add fresh water and bring to boil, turn down the heat and simmer until soft, approximately 45 minutes. Once cooked, put to one side retaining the cooking water. Peel the onions and deseed the peppers and then blend. Put the oil in another saucepan and fry the blended mixture over a medium fire until cooked. Then remove the saucepan from the heat (you don’t want it too hot when you add the water next) and add the cooked beans with sufficient of the water to make a thin gravy with the mixture. Add salt and seasonings to taste, stir and simmer for 10- 15 minutes until flavours have blended. Delicious served with rice, fried plantain and salad