Nibblous | black-eyed beans with mushrooms

Nibblous | black-eyed beans with mushrooms

nibblous.com

Black-eyed beans with mushrooms make a versatile vegetarian/vegan main or side dish, served with rice. Perfectly cooked with a flavorful South Indian spice mix. Freezes well. Serves 4.

View full recipe on nibblous.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nibblous.com.

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Cooking tools:

  • Pot
  • Stove
  • Chef's knife
  • Cutting board
  • Skillet
  • Wooden spoon
  • Measuring spoon
  • Measuring cup
  • Mixing bowl
  • Colander
  • Serving bowl

Ingredients

  • 225g black-eyed beans
  • 1 1/2 litres water
  • 225g fresh mushrooms
  • 3 tbsp oil (this is half what the books says - you might well get away with even less. I never measure this sort of thing)
  • 1 teaspoon whole cumin seeds
  • 1 2.5cm stick of cinnamon
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 tin chopped tomatoes
  • 2 teaspoons ground coriander seeds
  • 1 teaspoon ground cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt (half what the book says)
  • freshly ground black pepper
  • 3 tablespoons chopped fresh coriander

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