Black-Eyed Bean Stew

Charmaine Lu -
  • 3 chopped celery stalks
  • 2 chopped carrots
  • 1 sweet potato cut into 3cm chunks
  • 1 chopped onion
  • 1 crushed garlic clove
  • 6 thyme sprigs, leaves picked
  • 400g tin of chopped tomatoes
  • 1 tsp each turmeric and allspice
  • ½ tsp chilli powder
  • 2 x 400g tins of black-eyed beans, drained
  • 1 lime, juice only
  • Mix all the ingredients except the beans and lime juice in a large casserole. Pour in 600ml water, bring to a boil, then reduce to a simmer and cook, covered, for 25 mins.
  • Stir in the beans and cook uncovered for 10 mins to thicken the sauce, stirring occasionally. Remove from the heat, season liberally and add the lime juice to taste. Spoon into bowls and serve with some flatbreads for dipping. Delicious!
1 hr
4 serving