Monday night and I was home early – ish
There was a bowl of black eye beans that needed processing!
Black eye beans were another dietary stable when we were growing up. I remmeber when I learnt to cook them they seemed to take forever to boil. My father used to make a delicious ‘jellof beans’, which was a rich tomato and potato affair, sometimes with meat or rice. Comforting for a cold winter evening. I think I was trying to recreate that feeeling by cooking up a black eye bean stew. I found a reciepe online and modified it to fit the ingredients in my cupboard.
And the result was of course delicious…
I bought some bottles of supermalt which went perfectly with the meal and fried up some plantain.
1 1/2 cups black eyed peas. Soak the dry peas in water overnight or for eight hours, and then cook in a pressure cooker or in a pot, with enough water to cover, for an hour or until the peas are really tender but not falling apart.
1 tbsp olive oil
1 tbsp garlic, minced
1 large onion, diced
2 medium potatoes, diced
2 small carrots, diced
1 sweet potato, diced
1 bell pepper (any color is fine), diced
1/2 scotch bonnet pepper (use habanero as a substitute– use less because it’s spicier)
1 tsp ground ginger
1 tsp ground allspice
1 tsp ground cardamom
2 tsp dry thyme
1 tsp ground black mustard seeds
Salt to taste
1 cup coriander leaves (cilantro), minced
Heat the oil and add the onions and garlic. Saute until brown spots appear on the onions.
Add the powdered spices– the ginger, allspice, cardamom and mustard and stir to mix well.
Add the carrots, sweet potatoes, bell peppers and potatoes and stir to mix.
Add the black eyed peas, scotch bonnet pepper, thyme, coriander leaves, and enough water to make a stew. Stir well to mix.
Bring the stew to a boil, cover, lower heat, and simmer 20 minutes or until all the flavors have melded together.
Stir in the cilantro, add salt to taste.
Serve hot with some rice or bread.