As vegans we rely on beans but nothing beats the taste of freshly cooked black eyed beans. Add some raw vegetables, herbs, spices and lemon squeeze, you have a heavenly meal in less than 30 minutes. The trick is the pressure cooker. I use a pressure cooker to cook all types of beans except the split varieties such as the red lentils. It takes 10 minutes to cook black eyed beans. In a saucepan, it takes about 30 minutes. This black eyed bean medley is sure to impress every taste bud no matter what the season. It can be served cold or freshly assembled which is slightly on the warmish side.
- 1 cup cooked black eyed beans
- 1 cup chopped tomato
- 1 small red onion - thinly sliced
- 1 cup roast pumpkin
- 1 green chilli - finely chopped
- 2 tbsp tamarind pulp
- 1 lime - juiced
- 1 tbsp olive oil
- 2 tbsp chopped parsley
- 2 tbsp pumpkin seeds
- 1 clove garlic - crushed
- Salt and pepper - to taste
- Wash and cook black eyed beans in 2 cups of water if using pressure cooker (for 10 minutes) or in 3 cups of water if cooking in a saucepan.
- In the meantime put pumkin pieces garlic, oil and salt and pepper in a plastic container with a lid and shake.
- Grill garlic coated pumpkin pieces for 10 minutes.
- In a larhe bowl add drained beans, grilled pumpkin and remaining ingredients.
- Toss and served garnishes with chupped parsley.
Delicious on its own, black eyed bean medley can be served as a side dish with rice or flat bread.
Tip: Cooked black eyed beans can be frozen and used for making soups and some of the other dishes in eveganrecipes.com
Frozen beans are a much healthier alternative to the canned beans.