Black Eyed Bean Hot Pot
Ingredients
4 ounces black eyed beans soaked overnight
1 Tbsp. oil
1 onion peeled and chopped
6 ounces carrots chopped
2 bay leaves
1 tsp. caraway seeds
4 ounces parsnips chopped
4 ounces swede chopped
12 ounces potatoes scrubbed and chopped
6 ounces brussel sprouts cut in half
4 tomatoes peeled and chopped
3 Tbsp. red wine or 2tbsp / 30ml red wine vinegar and 1tbsp water
2 tsp. fresh or 1tsp dried thyme
2 tsp. tamari (fermented soy sauce)
salt and black pepper
Cooking Instructions
Drain the black eyed beans. Boil them fast in fresh water for ten minutes, then simmer until just tender, about 30 to 35 minutes. Drain, reserving 3/4pint of the cooking water. Fry the onion in the oil until soft. Add the carrots, bay leaves and caraway seeds and stir over the heat for a few minutes. Add the swede, parsnip, potatoes and cook for a further 3 to 4 minutes. Add the brussel sprouts, cooked beans, tomatoes, red wine or vinegar, bean stock and cook for 30 minutes, or until the potatoes are soft, in a covered saucepan. Add the thyme, tamari and seasoning and cook for a further 15 minutes. Serve hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)