Tuesday, May 4, 2010

Blackeye beans

I have been asked for some really good blackeye bean recipes, but not spicy ones. This is a bit hard as I usually make them spicy! But here goes.

Blackeye bean salad
This recipe is from Vegetarian dishes from the Middle East by Arto der Haroutunian, Century, 1983.
6 oz (180g) blackeye beans, cooked
1 clove garlic
1 1/2 tsp salt
juice of 1/2 lemon (and some lemon wedges)
1 small onion, finely chopped
3 Tbs finely chopped parsley
1 tsp finely ground cumin
75 ml olive oil
1/2 tsp paprika
Crush garlic and salt together and stir in lemon juice. Put drained beans in a bowl with onion and parsley. Add garlic-lemon mixture and cumin, and mix thoroughly. Pour oil over the top and garnish with paprika. Serve hot or cold, with lemon wedges.

Blackeye beans cooked in beer
I haven't actually tried this one, mainly because I never have any spare beer. But it sounds interesting. One of my other reliable sources of blackeye bean recipes, Gail Duff, also has blackeye bean recipes featuring turnips and cinnamon. Apparently this 'hearty stew has a lovely dark, rich gravy which enhances the flavour of the beans'. Maybe I should find some spare draught beer! The recipe is from Bean cuisine by Janet Horley, Prism Press, 1982.
8 oz (1 cup) blackeye beans
1 pint (2 1/2 cups) water
Cook beans until just tender. Drain and reserve the stock.
12 oz (3 cups) white turnip, chopped
8 oz (3 cups) mushrooms
1 large onion
1/4 pint (1/2 cup) draught beer
1/4 pint (1/2 cup) bean stock
4 Tbs wholemeal flour (or less?)
2 Tbs chopped parsley
2 Tbs tomato paste
1 Tbs oil
2 tsp soy sauce
1/2 tsp cinnamon
1/4 tsp ground cloves
Preheat oven to 400F/200C.
Slice the vegetables and saute lightly in oil. Stir in the flour and gradually blend in the bean stock. Combine all the remaining ingredients and adjust the seasoning. Bring to the boil and simmer for 5 minutes before placing in a covered casserole. Bake for 1 hour. (or less?)

Finally, here is one from Gail Duff (Gail Duff's Vegetarian Cookbook, Pan Books, 1979).
Black-eyed beans with cinnamon and tomatoes
8 oz (225 g) black-eyed beans
1 pint (575 ml) water
12 oz (350 g) firm tomatoes
4 Tbs (60 ml) olive oil
2 medium onions, thinly sliced
1 large clove garlic, finely chopped
2 tsp ground cinnamon
1/2 pint (275 ml) stock
2 tsp tomato paste
Simmer beans for 30 minutes or until barely tender. Drain if necessary. Scald, skin and seed the tomatoes and cut them into strips. Heat the oil in a saucepan on a low heat. Stir in the onions and garlic and cook until the onions are soft. Stir in the beans and cinnamon, cover and cook gently for a couple of minutes. Pour in the stock and bring to the boil. Mix in the tomato paste, cover and simmer for 20 minutes or so to allow the beans to pick up the flavour. Mix in the tomatoes just before serving.

I hope you enjoy these recipes.

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