Spicy Black Eyed Beans

West Indian Pasta

This is a really fantastic vegetarian meal.  It is very filling and full of flavour to get your taste buds tingling.  You do not always need a heavy rich sauce to accompany your pasta.  The West Indian flavours are enough to take on wholemeal pasta.  No cheese, no meat, just tomatoes, black eyed beans and some wicked flavours.

This recipe was adapted from Vegetarian Cooking (Combe Books, 1993)

Ingredients:

225g black eyed beans (drained), 4tbsps, 1 large onion (peeled and chopped), 2 garlic cloves (peeled and chopped), 1tsp ground cinnamon, 1/2tsp ground cumin, salt and pepper, a few drops of maggie liquid seasoning, 140ml water, 2tbsps tomato puree, 1tbsp soy sauce, 2 large tomatoes (chopped).

Method:

1.  Heat the oil and fry the onion and garlic for 5 minutes.
2.  When the onion and garlic are soft stir in the cinnamon, cumin and seasoning (including a little salt and pepper) and cook for a further 2 minutes.
3. Add the beans, water, tomato puree, soy sauce and tomatoes.
4. Stir and bring to the boil.
5. Simmer for 20 minutes.
6. Season more to taste.