Curried Black-Eye Beans

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.