Did you know that black-eyed-beans are an excellent source of protein? So if you're vegetarian and on a high protein diet like I am, you'll find yourself wondering how you can incorporate these healthy beans into your meal. I experimented with some salad ingredients last week, and was very pleased with results. Here's my black eyed beans recipe. I hope you enjoy it.
Serves 2
Prep Time - 10 min
Cook Time - 50 min
Total Time - 1 hr
Ingredients
Black eyed beans - 2 cups
Spring onions - 4
Ginger - 1 inch
Lemon - 1 small, 1/2 large
Soy sauce - 1 tbsp
Aubergine - 1 large
Paprika - 2 tsp
Olive oil
Salt
Pepper
Instructions
Wash and pressure cook the beans with 4 cups of water, for 3 whistles. If you can, soak the beans overnight instead, and pressure cook for 1 whistle.
In the meantime, preheat the oven to 200 degrees celcius
Wash and finely slice the spring onion, discarding the root end
Peel, wash and finely chop the ginger
Squeeze the lemon, discarding the seeds
Wash and cut the aubergine into bite sized pieces
Line a baking tray with foil and place the aubergine pieces on it
Drizzle with olive oil, and sprinkle salt, pepper and a tsp of paprika (use less if you aren't particularly fond of chillies)
Place in the pre-heated oven for 20 - 25 minutes, until the aubergine has softened and started to char
When your beans have cooked, take them off the heat and allow the cooker to release pressure naturally. The extra bit of time in the steam softens the beans that little bit more
Heat 2 tsp of olive oil in a pan on medium heat
When hot, add the spring onions and sauté for 5 minutes until starting to soften
Add the ginger and sauté for 2 or 3 more minutes
Add the soy sauce and mix through
Drain the beans and add to the pan, mix through, sprinkle salt, pepper and a tsp of paprika, mix through, and allow to cook for 10 minutes, turning over occasionally
Pour on the lemon juice and mix through
Take off the heat and set aside
Serve up onto a plate, with the roast aubergine on top
If you find it a little dry, drizzle on a little more olive oil