The recipe serves 12-14 adults. I use this recipe when I’m doing batch cooking to store in the freezer. If you would like to make enough for 6-7 people halve the measurement provided below.

 

As an accompaniment, especially if you’re gluten-free, check out my recipe for Red Rice Rotis on my youtube channel and website.

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Ingredients:

• Dried Black Eyed Beans, 1 kg (2.2 pounds)

• Cumin powder, 1.5 tablespoons

• Coriander powder, 2 tablespoons

• Turmeric powder, 1.5 tablespoons

• Chilli flakes, 1 tsp (mild) add according to your taste

• Red onion, large

• Ginger (fresh - 2-inch piece with skin removed

• Garlic, 10 small/medium-sized cloves

• Curry leaves - 12 fresh leaves/15 dried leaves

• Salt to taste

• Water - a total of 2.6 litres (5.5 pints), 1.1 litres(2.3 pints) to soak the beans and the further 1.5 litres(3.2 pints) to cook the beans in your pressure cooker.

 

 

Method:

 

Soak your dried black-eyed beans in 1.1 litres (2.3 pints) of water - It’s best to soak your beans, preferably overnight - this helps the beans to cook faster and have a more consistent texture.

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Rinse your soaked beans in water, this removes any grit and impurities that may be present from the harvesting and packing process.

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Roughly chop your onions and grate your garlic and ginger into a paste. Drain your beans and add to your pressure cooker, along with all your other ingredients, mix well to coat the beans then add your water.

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If using a Crock-Pot Express cook on the Beans/Chilli option add an additional 10 minutes for a more tender result. Otherwise use the cooking device based on the instructions provided.

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Serve with roti or rice.

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For the downloadable PDF version click here