Black Eyed Beans & Vegetable Stew
4 oz. Black Eyed Beans.
1 tblsp. Olive Oil.
4 oz. Mushrooms.
8 oz. Onions sliced.
6 oz. Carrots cubed.
1 Stick Celery sliced
4 oz. Turnips cubed.
10 fl. oz. Red Wine.
2 tsp. dried Rosemary.
2 tsp. dried Thyme.
14 oz. can of Tomatoes.
10 fl. oz. Vegetable Stock.
2 tblsp. tomato puree.
2 tblsp. Chopped Parsley.
Prepare the beans i.e. Soak overnight, rinse, boil rapidly for 10 minutes, discard the water and simmer in fresh water for 50 mins.
Fry the mushrooms for 5 minutes and set aside.
Heat the oil and fry the onions, carrots, celery and turnips for 5 minutes stirring occasionally.
Stir in the red wine and boil rapidly for 5 minutes.
Add the tomatoes, vegetable stock, black eyed beans, tomato puree, herbs and pepper. Bring to the boil, cover and simmer, for 15 minutes.
Add the fried mushrooms and parsley and heat through.