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.