Thursday, 17 July 2014

Panamanian Black Eyed Beans

Hearty bean dishes are perfect for winter evening meals and even though this winter in Sydney has been very mild and sunny, it still has that evening chill which makes me crave slow cooked nourishing foods (and chocolate.....). It's a recipe from Panama month which I didn't get a chance to share with you then because I doubled the amount of work I was doing at the clinic (no time for blogging!), but now I have a moment to bring this one to you.

It's a bit of an unusual recipe, I found I on and adapted it to have at our Panamanian dinner party. It's got an odd mixture of flavours - bay leaves, chilli, cumin, fresh coriander and ..... red wine! Not usually what I put with those spices but my goodness it really worked. Everyone who tried these beans commented on how particularly delicious they are, so I recommend them for your next potluck!

Panamanian Black Eyed Beans

500g dried black eyed bean, soaked for 48 hours
1 onion, halved
2 bay leaves
1 Serrano chilli
5 garlic cloves, crushed
2/3 cup olive oil
2 tsp ground cumin
1 tbsp fresh chopped oregano
1/3 cup chopped fresh coriander (or to taste)
1/2 cup red wine
Salt and pepper, to taste

To Make
1. Soak the beans for 48 hours and then drain and rinse. Place in a large saucepan and cover with water. Add the bay leaves and half of the onion and bring to a boil. Simmer for about 45 minutes, or until the beans are just tender. Drain and set aside
2. Finely chop the other half of the onion and the serrano chilli. Heat the olive oil in your large saucepan and sauté the onion, garlic and chilli until the onion is translucent. Add the coriander, cumin and oregano and cook for 2 more minutes.
3. Add the drained beans, red wine and season with salt and pepper to taste. Cover and simmer for another 20 minutes. Serve sprinkled with some extra chopped coriander. 

This month I'm featuring recipes from Panama.
Check out my other Panamanian recipe posts:

I've entered this dish in the Vegan Virtual Linky Potluck.

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