Oh, the mushrooms!
Since I came back from the market with a huge bag of mushrooms, I thought I'd make my favourite dish with them - stewed with black eyed beans. I had a lot of stuff to do on Saturday, so I just threw it all in the slow cooker, and it came out beyooootiful.
So I just wanted to share:
Soak a half-pint coffee mugful of black eyed beans/ peas in water for a couple of hours.
Once they're soaked, drain and dump them in the slow cooker, and add:
4 cloves of garlic, chopped
A good double handful of fresh mushrooms, sliced
2 tins of tomatoes, including the juice (smush them down a bit with a wooden spoon)
3 medium sized onions, chopped
1 inch piece of cinammon stick (ground cinammon is okay if that's all you've got - approx 1 mean teaspoonful, I guess)
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 teaspoon of whole cumin seeds
half a teaspoon of ground turmeric
quarter of a teaspoon of cayenne pepper*
1 dessert spoonful of sunflour oil
salt and pepper to taste
chopped coriander or parsley to garnish if you've got it (I hadn't)
Add enough boiling water so that the liquid level covers the beans.
Cook on 'high' for about 3 hours (or, exactly the time it takes you to slog out to the store and back.)
* if you leave the cayenne/chilli out, then you really can taste the sweetness of the beans - lovely.
with the chilli added, the dish tastes much sharper and more refreshing. I like it both ways.
If you're doing this "properly" you're supposed to heat the oil in a saucepan, fry the cumin seeds, then the garlic and onions, fry until the onions just begin to brown and then add the mushrooms. Once the mushrooms have wilted, add the rest of the ingredients, bring to the boil and simmer for 30-40 mins.
Had this with cucumber raita and chapattis. Other four portions fridged and freezered.
So I just wanted to share:
Soak a half-pint coffee mugful of black eyed beans/ peas in water for a couple of hours.
Once they're soaked, drain and dump them in the slow cooker, and add:
4 cloves of garlic, chopped
A good double handful of fresh mushrooms, sliced
2 tins of tomatoes, including the juice (smush them down a bit with a wooden spoon)
3 medium sized onions, chopped
1 inch piece of cinammon stick (ground cinammon is okay if that's all you've got - approx 1 mean teaspoonful, I guess)
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 teaspoon of whole cumin seeds
half a teaspoon of ground turmeric
quarter of a teaspoon of cayenne pepper*
1 dessert spoonful of sunflour oil
salt and pepper to taste
chopped coriander or parsley to garnish if you've got it (I hadn't)
Add enough boiling water so that the liquid level covers the beans.
Cook on 'high' for about 3 hours (or, exactly the time it takes you to slog out to the store and back.)
* if you leave the cayenne/chilli out, then you really can taste the sweetness of the beans - lovely.
with the chilli added, the dish tastes much sharper and more refreshing. I like it both ways.
If you're doing this "properly" you're supposed to heat the oil in a saucepan, fry the cumin seeds, then the garlic and onions, fry until the onions just begin to brown and then add the mushrooms. Once the mushrooms have wilted, add the rest of the ingredients, bring to the boil and simmer for 30-40 mins.
Had this with cucumber raita and chapattis. Other four portions fridged and freezered.