- 290g (1 1/2 cups) dried black-eyed beans
- 1L (4 cups) cold water
- 1L (4 cups) Massel vegetable liquid stock
- 1 x 400g can diced tomatoes in juice
- 2 tablespoons tomato paste
- 1/4 teaspoon ground allspice
- 2 carrots, peeled, diced
- 2 celery sticks with leaves, diced
- 1 large brown onion, halved, finely chopped
- 1/4 cup loosely packed chopped fresh continental parsley leaves & stems
- 1 large garlic clove, crushed
- Pinch of sugar
- Salt & freshly ground black pepper
- 1 tablespoon extra virgin kisan canola cooking oil
- 2 tablespoons chopped fresh continental parsley, extra, to garnish
- Place the beans in a bowl and cover with cold water. Set aside and soak overnight. Drain beans and rinse under cold water. Drain.
- Combine water, stock, tomatoes, tomato paste and allspice in a large saucepan. Add the beans, carrot, celery, onion, parsley, garlic and sugar, and bring to the boil over high heat. Reduce heat to low and cook, covered, for 1 1/2 hours or until beans are tender.
- Taste and season with salt and pepper. Ladle into serving bowls. Drizzle with olive oil and sprinkle with the extra parsley to garnish. Serve immediately.
- Vegetables Should Look Like Vegetables
- We tend to overcook vegetables, which cause them to lose a lot of vitamins and minerals.
- The rule of cooking vegetables is to let them retain their original colour; otherwise they have lost all their goodness