Black-eyed bean stew
A hearty vegetable and black-eyed bean stew simmered to perfection, finished with a zesty lime twist and fresh spring onions for a warming, flavorful meal.
Updated : 12 August, 2025
Easy
About 20 min.
Ingredients
3
Celery stalk
2
Carrot
1
Sweet potato
1
Onion
2
Garlic
6 stalk
Thyme
400 grams
Canned tomatoes
1 teaspoon
Curcuma
1 teaspoon
Allspice
0.5 teaspoon
Hot pepper, ground
800 grams
Bean
1
Lime
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use canned black-eye beans for this dish.
Step 2
Combine all the ingredients, reserving the black-eyed beans and lime juice, in a large saucepan or casserole dish.
Step 3
Add 600ml/20fl oz of water, bring to a boil, then lower the heat. Cover and simmer gently for 25 minutes, until the vegetables are tender yet still hold their shape.
Step 4
Stir in the beans, return to a simmer, and cook uncovered for 10 minutes, stirring occasionally.
Step 5
Remove from the heat, mix in the lime juice, and season generously with salt and black pepper.
Step 6
Serve the stew in bowls, topped with shredded spring onions and accompanied by lime wedges.