Dave's Bean Stew
This is a relatively simple fast track recipe, using blackeye beans (cowpeas, blackeye peas) instead of the more traditional kidney beans or lima beans. Blackeyes do not require soaking for 5-8 hours before you use them. I do cook them separately beforehand, as I find most pulses cooked in the presence of tomato tend to become or remain leathery.
You will need
- 1.5 cups blackeye beans
- 6 cups water
- 1 400g can whole peeled tomatoes
- 1 400g can tomato puree
- 300g chopped onion
- 3-5 cloves garlic, finely chopped
- 2 capsicum
- 2 stalks celery, sliced in about 2cm pieces
- To Taste: chilli powder — note, chilli is not the feature of this dish, just enough to give it a little warmth.
- To Taste: salt and fresh ground black pepper
Boil the beans in the water until just soft enough to crush with the tongue against the roof of the mouth. Drain, and place in a lidded ovenware casserole dish.
Add remaining ingredients and stir to combine.
Place in the oven for 2 hours @ 180C
[When Charlie is not eating with us we chop a couple of rashers of bacon and dry fry them until they stop giving off water, and add these to the casserole.]
Whole peeled tomatoes.
You can use tomato puree instead, but what I find is that these provide chunks of fruit - and flavour - in the finished stew that I rather like.
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