Flavoured black eyed bean stew…
With pumpkin, celery and lots and lots of cumin …
You won’t get bored of eating beans !!
Ingredients:
2 cups of black eyed beans soaked overnight
2 cm of kombu seaweed
2 strips of celery
2 thin leeks
1 large piece of sweet pumpkin
2 cloves of minced garlic
2-3 spoonfuls of cummin in powder
Olive oil
Salt
Preparation:
Throw away the water from the beans and cook them in a pressure cooker with enough clean water to cover and a piece of kombu seaweed.
Cook them the usual time, 10 to 15 minutes should be enough.
Cut the leeks in half lengthwise and then into thin slices, the celery into thin slices and the pumpkin into squares not too small so they keep the shape when cooking
Sauté in a pan with olive oil, the leeks, the celery, and the minced garlic.
Add a pinch of salt.
When the vegetables are slightly brown, add the cumin and stir until it begins to release its characteristic aroma.
Add the pumpkin now.
Stir gently and add the beans with some of the cooking liquid.
Add a bit more salt if needed.
Lower the heat and cook for 5-8 minutes to allow flavours to mix…. but don’t overcook, the vegetables should be al dente.
Serve sprinkled with fresh cilantro and combine them with a bowl of quinoa and blanched vegetables for a complete meal!
Cook them with love…. and enjoy !!
