![demo](img/recipes/veggie-black-eyed-casserole.jpg)
Veggie & Black - Eyed Casserole
The generated Lorem Ipsum is therefore always free from repetition injected humour, or non-characteristic words etc.
Susp endisse ultricies nisi vel quam suscipit. Sabertooth peacock flounder; chain pickerel hatchetfish, pencilfish snailfish
100g black eyed beans |
20g finely chopped onion |
1 clove garlic, crushed |
10g red pepper |
10g yellow pepper |
25g Sliced Button Mushrooms |
10g Tomato puree |
Pinch of parsley |
350ml water or vegetable stock |
Bouquet garni (Bunch of fresh herbs) |
4 small turned boiled potatoes |
Pinch of salt |
100g cooked Sorghum rice (Mosutlhane) |
Soak beans overnight in cold water. Drain and place into a sauce pan. Bring to the boil and simmer until tender.Heat 350ml of water or vegetable stork in a sauce pan, sauté onion and garlic for 2-3 minutes. Add peppers, seeds removed and cut in cubes, Add mushrooms, simmer for 2 minutes. Add peppers, seeds removed and cut in cubes, Add mushrooms, simmer for 2 minutes. Add tomato puree, remaining water or vegetable stork and Bouquet Garni. Bring to boil and simmer until pepper and mushrooms and cooked. Remove Bouquet Garni, add drained cooked black-eyed beans, season with salt and stir until the stew is completely mixed. Garnish with potatoes and chopped parsley.