January 09, 2012

A quick weekday meal: Black-eyed bean stir-fry


Hello dear friends!

Just a quick new recipe for a week night meal idea. This is a super-easy stir-fry, but such a pretty one I couldn't resist sharing the recipe with you! Black-eyed peas/beans are a great addition to the seasonal, colourful veggies I picked up from the farmers' market on the weekend. Just leave the beans soak for the day, cook them while you're prepping the vegetables and you'll have a meal ready in no time at all. Enjoy!


Black-eyed bean stir-fry
(serves 2)

1 cup black-eyed peas/beans, soaked for 8-12 hours
1 tablespoon virgin coconut oil
1 small red capsicum
2 carrots
1 zucchini
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.

11 comments:

  1. I will have to make this recipe just twisting it a bit to make it a winter salad instead of a summer one. I truly like it and I have a bag of dry black eyed beans that I have to use asap!

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  2. A beautiful stir-fry! So colorful.

    Cheers,

    Rosa

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  3. So true! It´s really beautiful! And so is your eye for photography!

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  4. I love this idea. I make a stir fry for quick dinners all the time, I'll even chop up the veggies in the morning and keep them in the fridge to save time. But I've never put beans in my stir fry. I need to try that!

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  5. Looks YUM!
    I am just embarking on my very first 'cleanse' for the year and will be checking in here for lots of food ideas (just as I did last time). This one will definitely make it to my dinner table in the weeks to come!

    xx Charlotta

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  6. Looks appetizing! Know it is full of goodness! I too have to learn to use more of the healthy pulses in stirfries :) !

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  7. What a perfect way to "eat the rainbow." I just got a ton of black-eyed peas during a post-New years sale too. And the use of coconut oil! I love the subtle flavor it adds.

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  8. Looks lovely and fresh, great for summer

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  9. It was really tasty.. I made it for dinner today.. and my husband loved it... I did make a few changes to suit our tasting buds.. Thank u so much for another beautiful recipe.. :)

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  10. That is a refreshing and healthy meal. Light and airy too. Beautiful, Maria!

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  11. Just made this! Love this blog, new found reader. I seasoned it a tiny bit with some lemon too, always the best/basic dressing (:

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