Stewed Sprouted Black Eye Beans
Sometimes you fancy something that tastes of home, that fills the kitchen full of aromas from what can seem like another lifetime ago. You fancy something that reminds you of time spent with family in places near and far and that brings warmth and memories of sunshine. Alternatively you may just fancy something tasty and healthy, either way this recipe is a winner. It ticks all the boxes and really hits home on the taste front. I highly recommend it and if you have not got time to soak or sprout beans in advance then just use a couple of tins to make it super doable!
250g sprouted black eye peas or soaked black eye peas if you don’t have time to sprout, or tinned if you have no time to soak
4 spring onion/scallion sliced
3 bay leaves
3 chopped garlic cloves
2 to 3 whole scotch bonnet
11/2 can coconut milk
1/2 red pepper
1/2 yellow pepper
small handful fresh thyme
thumb size piece grated ginger
handful fresh tomatoes chopped
1/2 teaspoon freshly ground pimento
2 cups or more of reserved cooking liquid or water if you are using canned beans
If you are using soaked or sprouted black eye peas you will need to cook them in water until they begin to soften to the touch.
Place the black eye beans in a large sauce pan with plenty of water, a few pinches of sea salt, a bay leaf and bring to the boil, reduce the heat then simmer until soft. Sprouted beans will cook quicker than those that have just been soaked. It should take about 20 minutes for sprouted beans and around 40 for soaked. Once cooked strain and reserve the cooking liquid.
Place all the ingredients into a large saucepan, give the ingredients a stir to ensure that every thing is well mixed and cook on a gentle heat for about 90 minutes covered with a saucepan lid for the first 60 minutes or so. If the liquid reduces too much and the beans are not yet buttery soft, add more cooking liquid until they squish easily between your fingers.