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Black-Eyed Bean Casserole |
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Preparation time:
10 Minutes
Cooking time:
1 hour
Serves:
6
Calories:
280
(per serving)
Fat:
10
g (per serving)
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Ingredients
Preparation time: Soaking overnight, plus 10mins prep time
Cooking time: 1 Hour
250g/ 8oz black-eyed beans
2 tbsp oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp paprika
1 chilli, deseeded and finely chopped
125g/5oz carrots, peeled and diced
400g can chopped tomatoes
326g can sweetcorn
dash of Tabasco
tbsp fresh coriander, chopped
salt and pepper
125ml pot of soured cream
tbsp of lime or lemon juice
Soak the black-eyed beans in water overnight, drain and boil in plenty of water for 45 minutes.
Heat the oil in a pan and cook the onions until browned, add the garlic and cook for a further minute.
Add the paprika, chilli and carrots and cook slowly until the carrots have softened. Add the can of tomatoes and black-eyed beans, simmer for 5 minutes.
Add the sweetcorn and Tabasco and season with salt and pepper. Continue to simmer for 6 minutes making sure that it doesn’t dry out. Remove from the heat and sprinkle over the coriander.
Mix together the soured cream, coriander and lime juice and season. Serve with the casserole.
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