Alamgeer Black-Eyed Beans

  • ½ lb black eye beans, drained
  • 2 pts water
  • ½ lb fresh mushrooms
  • 6 tablespoons vegetable oil
  • 2 tablespoons Alamgeer® Curry Massala
  • 5 oz onions, peeled and chopped
  • 4 oz cloves garlic, finely chopped
  • 14 oz tomatoes, peeled and chopped
  • 2 tablespoons salt
  • 3 tbsps chopped fresh coriander
Alamgeer Black-Eyed Beans
Cooking Method

Put the beans and water into a heavy pot and bring to the boil. Cover, turn heat to low and simmer gently for 2 minutes. Turn off heat and let the pot sit, covered and undisturbed, for 1 hour. Meanwhile cut the mushrooms into slices 1/8 " thick.

Heat the oil in a frying pan over a medium high flame. When hot put in the whole cumin seeds and cinnamon stick. Sizzle for 5-6 seconds then add the onions and garlic. Stir and fry until the onions are brown at the edges.

Add the mushrooms and stir and fry until they wilt, then add the tomatoes, Alamgeer® Curry Massala . Stir and cook for a minute minutes. Turn heat to low then cover and cook for ten minutes. Turn off heat.

Bring the beans to a boil again. Cover, turn heat to low and simmer for 20-30 minutes until tender. Add the mushroom mixture to the beans and water mixture, together with the salt, black pepper, and fresh coriander. Stir and bring to a simmer. Cook uncovered over a medium low heat for 30 minutes, stirring occasionally, and then serve.

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