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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 healthybeans 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

  1. Black eyed beans - 2 cups
  2. Spring onions - 4
  3. Ginger - 1 inch
  4. Lemon - 1 small, 1/2 large
  5. Soy sauce - 1 tbsp
  6. Aubergine - 1 large
  7. Paprika - 2 tsp
  8. Olive oil
  9. Salt
  10. Pepper

Instructions

  1. 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.
  2. In the meantime, preheat the oven to 200 degrees celcius
  3. Wash and finely slice the spring onion, discarding the root end
  4. Peel, wash and finely chop the ginger
  5. Squeeze the lemon, discarding the seeds
  6. Wash and cut the aubergine into bite sized pieces
  7. Line a baking tray with foil and place the aubergine pieces on it
  8. Drizzle with olive oil, and sprinkle salt, pepper and a tsp of paprika (use less if you aren't particularly fond of chillies)
  9. Place in the pre-heated oven for 20 - 25 minutes, until the aubergine has softened and started to char
  10. 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
  11. Heat 2 tsp of olive oil in a pan on medium heat
  12. When hot, add the spring onions and sauté for 5 minutes until starting to soften
  13. Add the ginger and sauté for 2 or 3 more minutes
  14. Add the soy sauce and mix through
  15. 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
  16. Pour on the lemon juice and mix through
  17. Take off the heat and set aside
  18. Serve up onto a plate, with the roast aubergine on top
  19. If you find it a little dry, drizzle on a little more olive oil

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