(stobá di boonchi wowo pretu) • Black eye beans are arguably my favorite legume ever. We use them in the Antilles for the kala, a fried snack that is a bit like the falafel. But they are also the star in this stew. Bonus points: the recipe is completely plant-based, so it is also suitable for vegans and vegetarians.
The African taste
We season the black eye beans in this recipe with ginger, tomatoes and African red palm oil. Don't immediately get stressed by the word 'palm oil', because this is not the one with the bad name, for which all forests are cut down.
African red palm oil is a staple in West and Central Africa. In countries such as Senegal, Ghana and Nigeria, almost every dish is flavored with it. You can of course replace the oil in this dish with sunflower or olive oil, but it is really worth trying the red palm oil. It has a fairly strong taste that is so characteristic in (African) stews.
Black eye beans from Valle del Sole
We made this recipe in collaboration with Valle del Sole. They sell almost all kinds of legumes and various vegetables and grains. You can find most of them in the supermarket and for a single (special) packaging you can go to the toko.
De black eye beans from Valle del Sole are guaranteed fresh and so the soaking time is very reasonable. When you add a little baking soda to the soaking water, the beans are ready for cooking after about 6 hours. By the way… the cornmeal from this brand is also my favorite for making funchi. (and you can also find that at the large supermarkets!)
This recipe is for 4-6 servings. Do you need more or less? Then you can easily double or halve the recipe.
- 200 grams dried black eye beans
- 30-50 ml red palm oil (to taste)
- 2 stock cubes (vegetable)
- 3 cm ginger root, grated
- 1 large onion, chopped
- 2 sprigs of celery, chopped
- 2 cloves of garlic, pressed
- 1 can diced tomatoes (about 400 gr.)
- 70 gr (a small can) tomato paste
- ½ tsp paprika
- ½ tsp cumin (powder)
Preparation of black eye bean stew:
Soak the black eye beans in a large bowl of water the night before. Do you have less time? Then add half a teaspoon of baking soda to hot water and soak the beans in it for 6 hours.
The next day, put the beans in a pan with new water and pre-boil the beans for about 20 minutes. Then drain the water.
Now heat the palm oil in a large pan and fry the onion, garlic and ginger for a few minutes over a low heat, until the onion is translucent. Then add the celery, cumin and paprika powder and let everything fry gently for 1 minute.
Now add the diced tomatoes, the black-eyed beans and the salt. Add enough water to just cover the ingredients. Dissolve the tomato paste in it and then add the stock cubes last.
Let the stew simmer for about 45 minutes on low heat. Stir well from time to time to avoid sticking.
When the stew is ready, you can optionally garnish it with chopped parsley. serve the stobá of black-eyed beans, finally hot, with rice or funchi – enjoy your meal!
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