Perfect vegetarian meal.
Value for money
Health
The average rating for this recipe is 3.
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Serves 4-6
Ingredients
- 250 g black eye beans
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp paprika
- 1 chilli, deseeded and finely chopped
- 125 g carrots, peeled and diced
- 400 g can chopped tomatoes
- 326 g can sweetcorn
- dash tobasco
- 3 tbsp coriander, finely chopped
- 125 ml soured cream
- 1 tbsp lime juice
Method
- Soak the black eye beans in water overnoght, drain and boil in water for 45 minutes until tender.
- Fry the oinions in a pan until golden, add the garlic, paprika, chilli and carrots.
- Cook slowly until the carrots are begining to soften. The mixture in the pan should resemble a thick paste.
- Pour in the can of tomatoes and drained black eye beans. Simmer for 5 minutes.
- Add the sweetcorn, tobasco and season with salt and pepper. Continue to simmer for 6-7 minutes, ensuring it does not dry out.
- Remove from the heat and sprinkle over half the coriander.
- For a sauce, mix together the soured cream, the remaining coriander and lime juice. Serve with the casserole.
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