Post by braided-rug on Mar 3, 2007 11:11:27 GMT 10
www.lifestylefood.com.au/glossary/definition.asp?id=127
We have some in the cupboard. Our recipes are limited at the moment, so I thought I'd find some. I also found a patty recipe on Alabama Living magazine, so that started it off. I posted that in the vegetarian section in the recipe scrapbook.
Ben's black eyed beans
Who said beans were boring?
Serves 4
Degree of difficulty: Low
Preparation Time: 30 mins to prepare plus overnight soaking.
You need:
1 cup of black eyed beans
2 finely chopped onions
2 sticks of finely chopped celery including leaves
2 red or green finely chopped capsicums
1 750ml bottle of tomato puree
8-10 leaves of finely chopped spinach or silverbeet
garlic
chilli
ground cumin
Method:
Soak the beans overnight then drain.
Cook them until soft.
Sautee the onions and garlic.
Add the chilli, celery and capsicums and fry until soft.
Add the tomato puree, beans and ground cumin.
Bring all ingrediants to the boil.
Lower heat to a simmer then add the spinach or silverbeet.
Cook until reduced.
Serving Suggestion: Serve with a fresh green salad.
From: www.abc.net.au/riverland/stories/s859978.htm
LOBIA RECIPE (Black Eye Beans Curry)
Ingredients:
2 cups Lobia (Black Eye Beans)
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped
Preparation:
* In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
* Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
* Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
* Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
* Mixture should be soupy.
From: www.indianfoodforever.com/punjabi/lobhia.html
We have some in the cupboard. Our recipes are limited at the moment, so I thought I'd find some. I also found a patty recipe on Alabama Living magazine, so that started it off. I posted that in the vegetarian section in the recipe scrapbook.
Ben's black eyed beans
Who said beans were boring?
Serves 4
Degree of difficulty: Low
Preparation Time: 30 mins to prepare plus overnight soaking.
You need:
1 cup of black eyed beans
2 finely chopped onions
2 sticks of finely chopped celery including leaves
2 red or green finely chopped capsicums
1 750ml bottle of tomato puree
8-10 leaves of finely chopped spinach or silverbeet
garlic
chilli
ground cumin
Method:
Soak the beans overnight then drain.
Cook them until soft.
Sautee the onions and garlic.
Add the chilli, celery and capsicums and fry until soft.
Add the tomato puree, beans and ground cumin.
Bring all ingrediants to the boil.
Lower heat to a simmer then add the spinach or silverbeet.
Cook until reduced.
Serving Suggestion: Serve with a fresh green salad.
From: www.abc.net.au/riverland/stories/s859978.htm
LOBIA RECIPE (Black Eye Beans Curry)
Ingredients:
2 cups Lobia (Black Eye Beans)
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped
Preparation:
* In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
* Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
* Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
* Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
* Mixture should be soupy.
From: www.indianfoodforever.com/punjabi/lobhia.html
