Tip the black-eyed beans into a bowl, cover with cold water and leave to soak overnight.Rinse and drain the beans. Add to a medium pot along with the bay leaves and cover with cold water (don’t salt the water). Bring to the boil and then simmer for 20 minutes to 1 hour until the beans are tender and cooked – keep tasting the beans to check when they are cooked through.To make the rosemary and garlic butter, blend all the ingredients in a food processor until combined and then heat gently in a small pot until melted.Rub the tuna with the oil and season well. Heat a pan over medium-high heat until hot and cook the tuna for 2 minutes per side. Set aside to rest.Serve the tuna on the black-eyed beans with plenty of rosemary butter spooned over the top.Words and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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