Black Eyed Beans and Mushrooms

The dried beans in this recipe should be soaked overnight for best results.



Serves 6:



6 tablespoons of Vegetable oil

2 large onions

2 Green chilli finely chopped

4 cloves of finely chopped garlic

1 inch cube of fresh ginger, peeled and finely chopped

2 pints of water

½ lb of dried black eyed beans washed, pre soaked and drained.

½ lb of fresh mushrooms

1 can of chopped tomatoes



Spices:



1 teaspoon ground cumin

2 teaspoons ground coriander

½ teaspoon ground cayenne

½ teaspoon ground turmeric

2 teaspoons salt

1 teaspoon of whole cumin seeds

1 inch stick of cinnamon

Freshly ground black pepper

3 tablespoons of chopped fresh coriander





Method:



Soak the beans overnight in 2 pints of water. Drain them and bring them to the boil in another 2 pints of water. Cover, turn the heat to low and let them simmer for 2 minutes. Turn off the heat and let them sit, covered and undisturbed for an hour.



Cut the mushrooms in to slices, about 4 slices to each mushroom if they small. Heat the oil in a heavy frying pan. When hot put in the whole cumin seeds and cinnamon. Let them sizzle for 5 seconds. Add the garlic and onions and stir and fry until the onion browns at the edge. Add the mushrooms and fry for a further 3 to 4 minutes. Add the tinned tomatoes, ground coriander, ground cumin, turmeric and cayenne. Stir and cook for a minute. Cover, turn the heat to low and let the mixture cook in its own juices for 10 minutes. Turn off the heat under the pan.



Bring the beans back to the boil; cover, turn the hat to low and simmer until the beans are tender (10 to 15 minutes). To the bean and water mixture add the contents of the frying pan, the salt, black pepper to taste and the fresh coriander. Stir to mix and simmer uncovered for 30 minutes until the sauce has reduced. Remove the cinnamon stick before serving.