Ingredients
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290g (1 1/2 cups) dried black-eyed beans
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1L (4 cups) cold water
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1L (4 cups) Massel vegetable liquid stock
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1 x 400g can diced tomatoes in juice
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2 tablespoons tomato paste
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1/4 teaspoon ground allspice
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2 carrots, peeled, diced
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2 celery sticks with leaves, diced
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1 large brown onion, halved, finely chopped
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1/4 cup loosely packed chopped fresh continental parsley leaves & stems
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1 large garlic clove, crushed
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Pinch of sugar
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Salt & freshly ground black pepper
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1 tablespoon extra virgin olive oil
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2 tablespoons chopped fresh continental parsley, extra, to garnish
Method
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1Place the beans in a bowl and cover with cold water. Set aside and soak overnight. Drain beans and rinse under cold water. Drain.
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2Combine water, stock, tomatoes, tomato paste and allspice in a large saucepan. Add the beans, carrot, celery, onion, parsley, garlic and sugar, and bring to the boil over high heat. Reduce heat to low and cook, covered, for 1 1/2 hours or until beans are tender.
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3Taste and season with salt and pepper. Ladle into serving bowls. Drizzle with olive oil and sprinkle with the extra parsley to garnish. Serve immediately.
Source: taste.com.au
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