This recipe takes about 20 minutes cooking time – except for the black beans, which you need to put onto boil / simmer a good few hours before your meal time (I often prepare a batch of black beans at the beginning of the week and use them for several dishes / freeze them, so that you don’t have to wait for them to cook on the day of the meal preparation).
Black bean are packed with dietary fibre and potassium and, after a day spent at yoga teacher-training course, the perfect meal to retire to in the evening!
1 ½ cups of dry black-eyed peas
1.5L filtered water
1 tablespoon macadamia oil
2 stalks celery including leaves, chopped
1 red capsicum, seeded and roughly chopped
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 tablespoon paprika
1 tablespoon maple syrup
pinch of salt
1 ¾ cups coconut milk
1 ¾ cups filtered water
190 grams tomato paste
- Rinse and drain the beans and put them in a large pot. Cover with fresh water and bring to a boil, then reduce the heat and simmer until tender to the bite. I have found this can take up to 3 hours for the beans to become tender, so make sure you allow enough time (or as I mentioned, prepare in advance)
- Heat the macadamia oil in a large saucepan and sauté the celery and capsicum. Add the cumin, cayenne, paprika, maple syrup and salt
- Add the cooked black-eyed beans to the saucepan. Pour in the coconut milk, water and tomato paste. Stir to blend
- Simmer over medium to low heat for about 20 minutes until the beans are tender
You can serve this dish with cooked brown rice, herbed sour cream and bean shoot sprouts. Or, you can re-heat the next day and eat with pasta, a baked potato, green vegetables or anything else you fancy!
Marie-Anne Thomas (inspired by a recipe written by my favourite chef, Dr Libby – an Australian Biochemist, Author and Speaker!)