Black eyed bean stew
Ingredients 200g dry black-eyed beans 1 tbs olive oil 1 large onion chopped 2 medium carrots sliced thinly 1 can chopped tomatoes 1 bay leaf 2-3 tbs oregano parsley for serving salt pepper Method: Soak the black-eyed beans in water for 30 minutes. Rinse In a pot, heat olive oil and sauté the chopped onion and the carrot until the onion for 5 minutes Add the beans to the pot and sauté for 1-2 minutes. Add the tomato, the bay leaf, oregano and pepper and stir Add hot water until the beans are covered. Simmer for 30-40 minutes checking the water levels. Serve as is or with a sprinkle of parsley adapted from: olivetomato.com
