Mediterranean-style black-eyed beans

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 14
Servings 7
Time

Ingredients

  • 500
    ml
    black-eyed beans
  • 45
    ml
    canola oil for frying
  • 1
    large onion
  • 4
    cloves garlic
  • 1
    large red pepper
  • 2
    large carrots
  • 2
    sticks celery with leaves
  • 250
    ml
    white wine
  • 500
    ml
    water
  • 10
    ml
    chicken stock powder
  • 820
    g
    chopped tomatoes
  • 5
    ml
    sugar
  • 1
    stalk rosemary
  • salt and milled pepper
 

Method

 
Soak the beans in warm water for about an hour.
Place in a large pot, cover with water, bring to the boil and simmer for about 20 minutes.
Remove from heat and rinse with cold water.
Heat oil in a large pot.
Add onion and garlic and sauce for a few minutes.
Add red pepper, carrot and celery and stir-fry for a few minutes.
Add remaining ingredients, excluding salt but including beans and bring to the boil.
Reduce heat, cover and simmer, stirring occasionally, for about 40 minutes.
Add more wine and stock as needed.
When the beans are completely soft, the dish is ready. Season with salt and serve.
 

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