By Bernie and Mike Bell
- Tin of black-eyed beans (drained)
- 2 tblsp vegetable oil
- 2 cloves of garlic, chopped
- 4 oz mushrooms – chopped
- ½ tsp cumin
- ½ tsp cinnamon
- Small tin of tomatoes
- 1 tsp ground coriander
- ¼ tsp each of turmeric and chilli powder
- Salt & Pepper
- 2 tblsp of chopped fresh parsley, or equivalent of dried.
Heat oil in pan, add garlic and mushrooms and fry for a few minutes. Add cumin and cinnamon and stir in. Add tomatoes and remaining spices. Season to taste. Add the beans, and simmer to reduce the sauce until nicely thickened. Serve topped with parsley, on rice. Brown rice makes for a very solid meal!
Had this for my dinner tonight, not too hot and very tasty!
I’m glad you liked it Barbara – there are more to come!