Tuesday,18 September, 2018
Current issue | Issue 1192, (10 - 16 April 2014)
Tuesday,18 September, 2018
Issue 1192, (10 - 16 April 2014)

Ahram Weekly

Black eye beans with green coriander and chard

Serves 6 - 8
1/2 kg black eye beans
1 tbsp minced garlic
1 tsp dried coriander
2 bunches green coriander (chopped)
2 bunches green chard (chopped)
2 large tomatoes (finely chopped)
Salt + pepper + cumin
2 tbsp olive oil

Soak beans in tap water overnight. Discard water and rinse well under running water and drain. Boil in fresh water to cover beans for ten minutes. Discard water and repeat rinsing process. Drain and leave aside. Heat a large cooking pan. Add oil and lower heat. Add garlic to oil and stir gently only until translucent. Add dried coriander, salt, pepper and cumin. When fragrant, add chopped leaves. Stir until released waters are almost dried. Add prepared beans and stir to combine. Add chopped tomato and boiling water to cover contents by one centimetre. Bring to a boil then lower heat to the minimum low. Cover and allow to cook until beans are done to your taste, checking occasionally if more boiling water needs to be added during the cooking process. Remove from heat and allow to rest for a few minutes to simmer and thicken, allowing enough sauce to remain upon serving. Serve either with rice or bread and a salad.

add comment

  • follow us on