New
Veggie & Black - Eyed Casserole
Category:
Vegetables
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| 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.