I made “black eye bean recipe” the other day, and it was so good. This is another recipe my mum use to make us in Cyprus and it’s easy to make and so tasty. Eating is a necessity but cooking is an art with herbe.co. I have enclosed 2 recipes with Black Eye Beans.
Ingredients
2 cups dried black eye beans, soaked overnight or 2 cans Eden black eye beans
4 cups of water (make sure the beans are covered)
2 cups fresh organic spinach (optional)
1 medium chopped onion (optional)
Bragg Sea Kelp Delight Seasoning (24 herbs & spices)
Organic Extra Virgin Olive oil
Balsamic Vinegar of Modena (Trader Giotto’s) or 2 freshly squeeze lemon juice
Parsley or cylantro (optional)
Walnuts, chopped
Direction
Place the dried beans in a large pot and cover with about 4 inches of water overnight then drain and rinse
In a pot combine the black eye beans with just enough water to cover the beans. Bring the mixture to a boil, cover and simmer until beans are tender but not mushy about 25 to 30 minutes.
If you have in the refrigerator spinach, chop the spinach, small onion and fry in olive oil.
I use chopped parsley (no need to fry it), sprinkle on top of the black eye beans with walnuts.
The olive oil with the Balsamic vinegar was scruptious.
Add salt and pepper to taste.
Serve with crakers or bread.
Benefit of Black Eye Beans
Improves Digestion
Prevent Anemia
Lower Blood Pressure
Increase Folate Intake
Boosts skin and eye health
Ancient Greeks & Romans preferred them over chickpeas
Bonus!
Blackeye beans with a potato and carrot
Ingredients
2 Cups of blackeye beans, soak overnight
1 large potato cut in small pieces, cubes
1 large carrot cut in small pieces
1 bunch cylantro, or parsley
Sea salt and pepper to taste
Extra Virgin Olive oil
1/2 lemon juice add more if needed
Preparation
Place the dried beans in a large pot and cover with about 4 inches of water overnight then drain and rinse. Unless you use 2 cans Eden Black Eye Beans.
In a pot combine the black eye beans with just enough water to cover the beans add the cut up potato, carrot and parsley or cylantro, salt and pepper to taste. Blend a cup of the cook blackeye beans in the blender then pour it back to the pot with the rest of the beans. Mix well then add 2 tbsp olive oil and lemon juice, add more if needed. Serves 4.
Black Eye Beans with Spices
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 tbsp ginger
- 1 tbsp coriander powder
- 1/4 tsp red chili powder
- 1/4 tsp turmeric
- 1/2 tsp mango powder
- 1/4 tsp gram masala
- 1 tsp salt
- 3 cups of water
- 1 chopped tomato, peel the skin or use 1 tbsp tomato paste
- 2 wedges of lemons
