Black-Eyed Beans with Sweet Potato & Coriander from The Sugar Club Cookbook by Peter Gordon
This is a simple dish that’s as good eaten cold as a salad as it is warmed up and served as an accompaniment to fish or meat. As with most pulses, you can also thin it down with stock and turn it...
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Ingredients
- ½ teaspoon cumin seeds
- 2 red onions, peeled and finely sliced
- 50ml (1¾fl oz) sesame oil
- 50ml (1¾fl oz) olive oil
- 1 cup fresh coriander leaves
- 50ml (1¾fl oz) lime juice
- 2 cloves of garlic, peeled and finely chopped
- 2 medium-sized sweet potatoes, peeled
- Sea salt
- 300g (11 oz) dried black-eyed beans, soaked in cold water for at least 6 hours
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