Black-eye bean bake

December 22, 2010 3:06 pm Published by 1 Comment

Remarkably tasty, despite its simplicity. This recipe freezes really well, so why not make twice as much and freeze a meal.
Adapted From The Bean Book by Rose Elliot.
  • 350g/12 oz Black-eye beans, soaked overnight in plenty of water
  • 2 large onions, peeled and sliced
  • 3 cloves garlic, peeled and crushed
  • 3 tbsp oil
  • ½ tsp thyme and 1 tsp marjoram (or try other herbs if you have them fresh, such as rosemary and sage)
  • 400 ml (14 fl oz) water or vegetable stock
  • Sea salt and black pepper
  • Wholewheat breadcrumbs for topping with 50g/2 oz grated cheese
  • Chilli sauce for serving on the side (optional, but we like this!)
Heat oven to Gas Mark 4/180C/350 F.
Fry the onion and garlic in oil for 10 minutes or so until soft. Add the rinsed and drained beans, herbs and water. Bring to the boil and simmer gently for 45 minutes or so, until the beans are tender. Mash the mixture or briefly process in a food-processor to bring to an interesting texture, season to taste and spoon into a shallow baking dish. Sprinkle with
the breadcrumbs and cheese. Bake in the oven for 30 mins, until the top is crunchy.


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This post was written by Sue

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