1. Black Eye Bean Casserole with Norfolk Cavolo Nero (Black Kale)
Serves 4
- 225g dried black eye beans
- 2 medium onions
- 2 organic carrots
- 2 sticks of celery
- 2 tablespoons of Olive Oil
- 2 teaspoons Picnic Fayre Chilli & Chocolate Spice Paste
- 2 x 225g tins chopped tomatoes
- 4 bunches of Norfolk Black Kale, Cavolo Nero*
- Pointen’s low fat yoghurt to serve (optional)
(*locally grown by the producers of Norfolk Dapple Cheese)
Begin by soaking the black eye beans in plenty of cold water for at least 12 hours – or preferably overnight. Drain and rinse the beans well and place in a casserole with plenty of water. Now bring them to the boil for 10 minutes, drain and cover again with fresh water, return to the boil and simmer for 40 – 50 minutes, until tender. You can do this on top of the stove or if you’ve got a Rayburn or Aga put the casserole dish, with the lid on, in the oven and you won’t have a kitchen full of steam! When cooked set aside.
Peel and chop the onion, chop the celery and dice the peeled carrots. Put 2 tablespoons of olive oil in a pan, add the onion and cook till soft. Then add the celery and carrots, add the spice paste, mix well and cook together for a few minutes before adding the tinned tomatoes. Let the sauce simmer for 25 minutes, then add the cooked black eye beans.
Trim the Cavolo Nero and either steam or lightly boil for 8 – 10 minutes, till tender. Drain and serve with the bean casserole with a little Pointen’s yoghurt on top. Delicious!
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