Curried Black-Eye Beans

Monday, May 4th, 2009

Tried this out earlier in the weekend and enjoyed it so thought I’d post it tonight. The quontities here are for it as a side dish for a wet curry or light meal with Chapatis.

Serves 4. Serve hot or cold.

  • 150g Black-eye beans soaked in a bowl overnight
  • 2 tbsp Oil
  • 2 Medium Onions
  • 1 tsp Fresh Ginger root finely chopped
  • 1 tsp Fresh Garlic crushed
  • 1 tsp Chilli Powder
  • 1 tsp Salt
  • 2 tsp Ground Coriander
  • 2 tsp Ground Cumin
  • 150ml Water
  • 2 Green Chillies
  • Fresh Coriander
  • 1 tbsp Lemon Juice
  1. Rinse and soak the black-eye beans overnight.
  2. Boil the black-eye beans in a pan of fresh water over a low heat for about 30minutes.
  3. Drain the beans.
  4. Heat oil in a pan. Add the onion and fry until golden brown.
  5. Add the ginger, garlic, chilli powder, salt, ground coriander and cumin and stir fry for 3 to 5 minutes.
  6. Add the water to the pan, cover and cook till the water has evaporated.
  7. Add the black-eye beans, green chillies and coriander leaves to the onion and stir.
  8. Cook for 3 to 5 minutes.
  9. Sprinkle with lemon juice.
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