Black-Eyed Bean Casserole
1 / 1
1 person made this
After allowing the beans to soak overnight, this casserole only takes 15 minutes to prepare. A perfect fibre-rich one-dish meal for a busy weeknight.
3/4 cup (135 g) dried black-eyed beans
2 tablespoons olive oil
2 large onions, coarsely chopped
2 large carrots, coarsely chopped
4 celery stalks, coarsely chopped
2 garlic cloves, finely chopped
1 litre water
725 ml salt-reduced vegetable stock
250 g potatoes, peeled and cubed
250 g turnips, peeled and cubed
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
good pinch of freshly ground black pepper
- Place the beans in a large bowl and cover generously with cold water. Cover the bowl with a plate and leave to soak for at least 8 hours or overnight. Drain the beans.
- Heat the oil in a flameproof casserole dish or heavy-based saucepan and sauté the onions, carrots, celery and garlic for 5–8 minutes.
- Add the water and stock together with the beans, potatoes, turnips and herbs. Bring to the boil and boil for 10 minutes.
- Partly cover the casserole dish and simmer for 45 minutes or until the beans are tender. Uncover, season with the pepper and simmer for a further 10 minutes. Serve hot.
I added some orzo as there was a lot of liquid
- 01 Apr 2010
Write a review
Click on stars to rate