Creamy black-eyed beans
Time to make: 9 hrs 10 mins
( Hands-on time: 10 mins )
Total cost: $ 12.96 / $ 3.24 per serve
(at time of publication)
1 1/2 cups (300g) dried black-eyed beans, soaked overnight in cold water
2 medium-sized onions, chopped
400g can Wattie’s Indian-style tomatoes
250g mushrooms, cut in half, thick slices or leave whole
1/2 teaspoon dried red chilli flakes, to taste
1 tablespoon dried cumin
1 cup light coconut milk
1/2 cup tomato sauce
2 cups diced pumpkin
2 cups green beans (frozen baby beans are ideal)
salt and freshly ground black pepper, to taste
Total fat 6g
Saturated fat 4g
Dietary fibre 10g
1 Turn slow cooker on to low. Drain soaked beans then boil beans in fresh water for at least 10 minutes. Drain, then add to slow cooker.
2 Add all the remaining ingredients except pumpkin and green beans. Cook on high for 4-5 hours or on low for 7-8 hours.
3 Add pumpkin and green beans, turn heat to high and cook for 30-60 more minutes or until pumpkin is cooked. Adjust seasoning to taste.
Serve with rice and salad. Garnish with chopped fresh parsley.
Make it gluten free: Check flavoured tomatoes, spices and tomato sauce are gluten free.
To save a little time at the end, steam pumpkin and beans before adding. Serve immediately.
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