Black-eyed Bean Stew with Vegetables

Name: Black-eyed Bean Stew with Vegetables
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4 portions
Ingredients: 200 g black-eyed beans, dried; 2 garlic cloves; 100 g onions; 20 g olive oil; 800 g water; 150 g carrots; 150 g leeks; 300 g waxy potatoes; 1 - 2 tomatoes; 30 g tomato purée; 20 g cider vinegar; 40 g soy sauce; 20 g maple syrup; 1 tsp salt; 2 tsp ground turmeric; 2 tsp ground cumin; 2 tsp sweet paprika; ¾ tsp ground cinnamon; 1 vegetable stock cube (for 0.5 l)

4.2 (17 ratings)

Difficulty easy

Preparation time 30 min

Total time 2h 10 min

Serving size 4 portions

Ingredients

200 g black-eyed beans, dried (see tip)
2 garlic cloves
100 g onions, quartered
20 g olive oil
800 g water, plus extra for soaking beans
150 g carrots
150 g leeks
300 g waxy potatoes (e.g. Charlotte), peeled
1 - 2 tomatoes, to taste
30 g tomato purée
20 g cider vinegar
40 g soy sauce
20 g maple syrup
1 tsp salt
2 tsp ground turmeric
2 tsp ground cumin
2 tsp sweet paprika
¾ tsp ground cinnamon
1 vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade

Nutrition: per 1 portion
Calories: 1497 kJ / 356 kcal
Protein: 16 g
Carbohydrates: 56 g
Fat: 7 g
Saturated Fat: 1.2 g
Fibre: 13 g