So, for the last few months, I have had a 'tradition' of only using what I call kitchen scraps on a Thursday night to make my dinner.
So I pull this Rosamond Richardson recipe out and its got, black eyed beans, oil, cumin seeds, cinnamon, onions, garlic, tinned tomatoes, mushrooms, coriander seeds, cumin, turmeric, cayenne pepper, parsley and salt and pepper.
Looking at what I have in stock, I find I actually only need mushrooms. I am getting far too into this cooking lark!
Anyway, after a quick bimble to the shops, I return with half a pound of mushrooms and set to work. I've spent 65p on the mushrooms btw.
So we start by heating 6 tablespoons of oil in a pan. Then we drop in a tea spoon of cumin seeds and 1/2 teaspoon of cinnamon. Give that about 20 seconds then chuck in half a pound of chopped onions and four clove of garlic. stir it all round and give it about a minute then add in a can of chopped tomatoes, the mushrooms sliced and 2 teaspoons of coriander seed, 1/2 teaspoon of ground cumin, tumeric and cayenne pepper together with 3 tablespoons of chopped parsley.
Give it all ten minutes, then add the beans that you have drained from a tin. Now, just stick a lid on and leave it all to stew down for 30 minutes.
You can serve it on its own. YOu can also serve it on a bed of cous cous. However, to me, serving it with a good portion of mashed spuds is just heaven.
Give it a go, you will love it.