Black-Eyed Bean Casserole

                                      

Black-Eyed Bean Casserole

Ingredients:

• 3/4 cup (135 g) dried black-eyed beans
• 2 tablespoons olive oil
• 2 large onions, coarsely chopped
• 2 large carrots, coarsely chopped
• 4 celery stalks, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 litre water

• 725 ml salt-reduced vegetable stock
• 250 g potatoes, peeled and cubed
• 250 g turnips, peeled and cubed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• good pinch of freshly ground black pepper

• Directions:
  Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 

  1. Place the beans in a large bowl and cover generously with cold water. Cover the bowl with a plate and leave to soak for at least 8 hours or overnight. Drain the beans.
  2. Heat the oil in a flameproof casserole dish or heavy-based saucepan and sauté the onions, carrots, celery and garlic for 5–8 minutes.
  3. Add the water and stock together with the beans, potatoes, turnips and herbs. Bring to the boil and boil for 10 minutes.
  4. Partly cover the casserole dish and simmer for 45 minutes or until the beans are tender. Uncover, season with the pepper and simmer for a further 10 minutes. Serve hot.