Spiced Black Eyed Bean Soup


This hearty Mediterranean Spiced Black Eyed Bean Soup is not only perfect as a healthy and nutritious meal but is filling and delicious. The humble ingredients used in this dish mean that it is super budget-friendly, but the real surprise is the hearty flavours and rich, thick sauce.


Be sure to watch my video below to see how easy it is to make! Enjoy!


Tips:

  • Black Eyed Beans: Just as any other dried beans, these will need soaking overnight or a minimum of 6 hours. This reducing the cooking time. I then like to par-boil them for 5-10 minutes as this rids any impurities and makes them easier to digest.

  • Celery and/ or Silverbeet Stalks: As I love to use every part of the vegetable (leaves and stalks), I first created this recipe to use up the silverbeet stalks that I had leftover once I used the leaves to make my Spanakopita. There were times I did not have any silverbeet in my garden so I used celery instead and hence you can use either or both for this recipe. Each gives it a slightly different flavour so why not try both and let me know which you prefer. Just remember, if you use celery to remove the strings and slice it finely so it cooks well.

Here is the recipe for my Spanakopita with Puff Pastry: https://www.createcookshare.com/single-post/spanakopita-with-puff-pastry

  • Save Time: If you are running short on time, or you don't have dried beans, then why not use the canned black-eyed beans? Rinse the beans well and add them to the pot in the last 10 minutes of cooking time. As the canned beans are already softened, they do not need much time to cook.

And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.


Be Well, Margaret x

Serves 4-6

Soaking Time: overnight

Prep Time: 10 minutes

Cooking Time: 1 hour


1 cup dried black-eyed beans

3 cups broth or vegetable stock

3 tablespoon extra-virgin olive oil, plus extra

1 tablespoon butter

400g crushed tomatoes

4 garlic cloves, chopped

3 celery sticks or 6 silverbeet stalks, strings removed and sliced

2 carrots, diced

1 red capsicum, diced

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon ground coriander

Sea Salt and Pepper

20+ fresh mint leaves, chopped


Greek Yogurt, Extra Virgin Olive Oil, and Lemon Zest to serve


1. Soak the black-eyed beans overnight or for at least 8 hours. Drain and rinse. Add them to a pot of boiling water and boil for 5 minutes. Drain and set aside. This process removes any impurities.

2. Add to a wide pot the extra virgin olive oil, butter, onion, carrot, and celery or silverbeet stalks. Over a high heat sauté for 3 minutes.

3. Add the garlic, cumin, coriander, and cinnamon, and sauté for a further minute before adding the red capsicum, tomatoes, and broth or vegetable stock. Bring to boil and then add the black-eyed beans. Combine well, cover with pot lid and cook over low heat for 45 minutes, stirring occasionally to make sure there is enough liquid.

4. Once cooked, remove the lid and increase to high heat. Stir through the mint leaves and season well with a good amount of sea salt and freshly ground pepper. Cook for 2 minutes and then remove from heat. Allow resting for 5 minutes before serving with a dollop of Greek Yogurt, lemon zest, a good drizzle of extra virgin olive oil, and extra mint leaves. Enjoy!


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