Black-Eyed Beans (5kg)

TO PREPARE:

• Beans are best cooked yourself rather than draining them from a can.
• Guideline: 1 cup of dry beans will make 2 1/2 cups of cooked beans – about 4 servings.
• Rinse to remove any dirt and stones.
• Cover with 3 – 4 times the volume in warm water and soak overnight.
• Discard old water. Add fresh water and bring to the boil.
• Pour this water off and add a fresh batch, and continue to simmer until the beans are soft, and only then add Mary-Ann’s vegetable stock or salt for delicious flavour!

Cooking time: 60 minutes for most beans, but test after 30 minutes, they may be ready.

All beans freeze fantastically. Do as above, then cool down and freeze with the cooking water which should be quite thick.

Go beans with this recipe!

BLACK EYED BEAN ROLL-UPS OR SOUP

• 1 – 3 LARGE eggplants cut into ½ cm slices or cubed for soup
• 1 – 2 Cup homemade tomato sauce or leek and tomato sauce

For Stuffing:

• 2 – 3 medium potatoes cut into cubes
• 2 medium leeks sliced
• ½ yellow, red or orange bell pepper, sliced into 1-inch-long strips
• 2 Cups cooked beans or 1 can black eyed beans, drained and rinsed

Seasonings:

• Mary-Ann’s Seasoning Salt and Garlic & Herb Salt to taste – about ½ tsp each
• Grill the eggplant for about 5 minutes each side until golden brown and soft
• Dry fry the leeks until soft. Add cubed potatoes and sliced bell pepper and saute gently.
• Add drained and rinsed black beans along with seasonings
• Stir well and heat through.   Cook until the potatoes are soft,  then add cubed, cooked eggplant for soup.

TO MAKE AS SOUP

Add 4 cups water and tomato puree or simmer gently until thick.  Serve with gluten-free focaccia.

Check out our recipe books for more bean recipes!