Hello dear friends!
Black-eyed bean stir-fry
1 cup black-eyed peas/beans, soaked for 8-12 hours
1 tablespoon virgin coconut oil
1 small red capsicum
2 yellow squashes
a handful of green beans
a handful of snow peas
2 shallots/spring onions
pinch of sea salt
freshly ground black pepper
1. Drain the beans and place in a saucepan. Cover the beans with fresh water and bring to boil. Let simmer for about 30 minutes or until the beans are tender.
2. Thinly slice the vegetables. Heat the oil in a large pan and add the carrots on to the pan. Cook for a couple of minutes, then add all other vegetables. Cook for a few minutes, season with salt and pepper and turn off the heat. Don't over-cook the vegetables, they are nice with a bit of crunch!
3. Drain the cooked beans and add them into the vegetables. Serve immediately.