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)

3.9 30 ratings

Prep. 30 min

Total 2 h 10 min

4 portions

Ingredients

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