Black-eyed Beans with Leeks Recipe

Recipe : Black-eyed Beans with Leeks

Ingredients :

250g black-eyed beans

4 cups water

2 leeks, washed well

2 tsp olive oil

1 clove garlic, crushed

1 tbsp grainy mustard

1 cup cider

1 tbsp fresh lemon thyme, or 1 tsp dried thyme leaves

2 tbsp chopped fresh parsley

Method :

Place beans in a large pan and cover with water. Bring to boil, reduce heat and simmer for about 40 minutes. Slice leeks (white and tender green parts only; discard tough, outer green leaves). Heat oil in a large pan, add garlic and leek and cook, covered, over low heat 4-5 minutes, stirring occasionally. Add the mustard, cider, drained beans and thyme to the garlic and leek mixture; cover and continue cooking for about 15 minutes, or until beans are tender but not mushy. Sprinkle with parsley and serve.

Hint: Black-eyed beans are small and don't need soaking. If beans give you wind, soak them overnight. Pour off water, replace with fresh water. Cook for 25 minutes.

Fat per serve : 4 grams

Serves 4

More Recipes for Salads and Vegetables