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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, saut√© 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.

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