Nibblous | black-eyed beans with mushrooms
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.
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.
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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