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Stewed Black-eyed Beans and Chorizo

Course Main
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 328kcal
Author Bintu Hardy

Ingredients

  • 675 g (1 1/2 lb) black eyed beans
  • 4 cloves of garlic
  • 1 tbsp minced ginger
  • 1/2 tsp smoked paprika
  • 8 sprigs of thyme
  • 1 stock cube
  • Salt
  • Black pepper
  • 400 g (14 oz) tin chopped tomatoes
  • 60 mls (¼ cup) olive oil or to taste
  • 1400 mld (6 cups) stock or water
  • 120 g (4 1/2 oz) chopped chorizo

Instructions

  • Soak the beans in plenty of cold water for 2 hrs.
  • Drain and put into a pot.
  • Add all other ingredients to the pot, mix well, bring to the boil and then simmer partially covered for about 1hr 15mins or until beans are as soft as you like them.
  • Keep an eye on the liquid if it get too dry add in an extra 60mls (1/4cup) at a time whilst beans are simmering.
  • Adjust seasoning and switch off.
  • Serve by itself or with fresh crusty bread or rice and enjoy.

Notes

Adapted from the recipe 'Stewed Beans with Tomatoes and Garlic from the blog The Whinery. OH prefers 2 stock cubes in this recipe.Start with one and see what you prefer.

Nutrition

Calories: 328kcal | Carbohydrates: 27g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 520mg | Potassium: 533mg | Fiber: 8g | Sugar: 5g | Vitamin A: 240IU | Vitamin C: 9.4mg | Calcium: 64mg | Iron: 4.1mg