Spicy Black-eye Beans

Monday, July 20th, 2009
Spicy Black-eye Beans

Spicy Black-eye Beans

This is one of my favourit recipes, so much so that I went and bought a 7 litre stock pot from John Lewis a couple of weeks back so I can cook a double quantity for freezing. Ideally it should be cooked a couple of days in advance and allowed to sit so the deep, rich flavour of the sauce can mature and permeate into the beans.

  • 350g Black-eye beans soaked overnight in water
  • 2 medium Onions, chopped
  • 1 tbsp Vegetable oil
  • 500ml Vegetable stock
  • 1 tbsp Clear honey
  • 2 tbsp Treacle (molasses)
  • 4 tbsp Dark Soy Sauce
  • 4 tbsp Tomato Puree
  • 1 tsp Dry Mustard Powder
  • 1 Bay leaf
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1 tsp Dried Sage
  • Pepper
  • 1 small Orange
  • 1 tbsp Cornflour
  • 2 Red Bell Peppers, deseeded and chopped into slices
  1. Rinse and drain the beans.
  2. Place in a saucepan and cover with water. Bring to the boil and boil rapidly for 10 minutes.
  3. Drain and place in an ovenproof casserole dish.
  4. Fry the onions in the oil in a frying pan for 5 minutes, then add to the beans and mix well.
  5. Put the Vegetable stock, Honey, Treacle, Soy Sauce, Tomato Puree, Mustard Powder, Rosemary, Thyme, Sage and Pepper in a jug and mix well then pour into the casserole.
  6. Add the bay leaf at the side of the pot so it will be easy to remove later. Peel three strips of orange rind from the orange and put on top of the beans.
  7. Cover the casserole and bake for 1 hour at 150ºC / Gas Mark 2.
  8. Extract the orange juice and mix into the cornflour to form a paste. Add the peppers and paste to the beans and mix well.
  9. Return to the oven and cook for another hour.
  10. Discard the bay leaf and serve with either rice or wraps.
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