black eyed beans

Super easy black beans with spinach and fennel makes a great meze starter, side dish or main.

Black Eyed Beans With Spinach And Fennel

g black eyed beans

tomato chopped

water

onion chopped

garlic

tbsp fennel fronds finely chopped

spinach chopped

Salt and pepper

Saute the onion in olive oil for 4 mins

Add the garlic for 2 mins

Add fennel and spinach plus 125ml water and simmer for 20 mins

Add tomato and the drained beans plus seasoning and a little more water

Simmer for a further 20 mins

Serves 2 as a warm starter meze

This vegetarian meal in a bowl shows how something delicious can be made from mostly storecupboard ingredients

Simple coconut & bean soup

sunflower oil

onions

red pepper

Scotch bonnet chilli

thyme

tsp medium curry powder

allspice

plum tomatoes

vegetable stock cube

kidney bean

can pinto bean

black-eyed bean

coconut milk

limes

Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.

Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.

Affordable, tasty and filling, this Lesley Waters dish will become a family favourite

Rice & peas with mango chicken

mango chutney

chicken breasts

olive oil

onion

long grain rice

vegetable stock

thyme sprig, leaves

frozen petits pois

Make the rice and peas: heat 2 tbsp oil in a large frying pan, then fry onion for 5 mins. Add the garlic, then stir in the rice. Cook for 1 min more. Add the beans, pour in the stock and coconut milk and season well. Bring to the boil, cover, then simmer gently for 25-30 mins or until the rice is just cooked. Add the thyme and petit pois for the final 3 mins of cooking, then fluff up with a fork.

Meanwhile, mix the mango chutney, lime zest and juice and remaining olive oil, then season well. Heat a griddle or frying pan, brush a little of the mix over the chicken breasts, then cook for 5 mins each side until charred and cooked through. Once done, set aside to rest for a few mins while you heat the rest of the mango mix in the pan. Serve the rice and peas with a chicken breast and spoonfuls of tangy mango sauce.

If you&#039;ve ever enjoyed authentic Texas butter beans, pinto beans, or black-eyed peas, the type only a seasoned cook like grandma could have made, then you are in for a treat with this recipe.

Traditional Southern Butter Butter Beans Recipe

bacon

butter beans ((two 15-ounce cans))

cumin

bay leaves

black pepper

chicken broth ((two 14-ounce 400-gram cans))

tomatoes

jalapeño peppers

Morton Coarse Kosher Salt

Prep. Chop the bacon. Chop the onion. Press or mince the garlic cloves. Drain the cans of beans.

Fry. Heat a Dutch oven or a heavy pot with a medium heat and add the bacon. Cook until it starts to brown and the fat starts to melt. Add the onion and cook until limp. Add the pressed garlic, cumin, bay leaves, and black pepper and cook about 2 minutes.

Simmer. Add the chicken broth, tomatoes, and the drained beans. Bring to a boil for about a minute and back the heat down to a simmer. Scrape any bits off the bottom. Stir gently. Simmer about 3 hours with the lid on, stirring every 15 to 30 minutes to make sure things don&#39;t stick to the bottom.

Adjust. Some folks serve their beans after most of the liquid has been absorbed, others like it more like a thick soup, and some folks like it thinner. You can add water to thin it or smash a few beans if you want to thicken it. Or you can take the lid off and simmer them lid off for about 30 minutes. Your call. Add cumin, salt, and pepper if you think it needs it.

Serve. Just before serving remove the bay leaves and add the chopped jalapeño. The reason we wait til the end to add the chile is so its flavor and heat will remain intact and add crunchy little bursts when you eat.

This delicious vegan bean curry recipe is spiced with flavours from the west coast of India.

Each serving provides 345kcal	,12g protein, 22g carbohydrate (of which 3g sugars), 20g fat (of which 5g saturates), 13g fibre and trace salt.

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Top 5 black eyed beans recipes from across the web

The most viewed black eyed beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Eyed Beans With Spinach And F...

Simple coconut & bean soup

Rice & peas with mango chicken

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The most viewed black eyed beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine