Tag: Tomatoes

Black-eyed Bean Casserole

BLACK-EYED BEAN CASSEROLE

This casserole can be made up to a day ahead, keep covered in the fridge.

BLACK-EYED BEAN CASSEROLE

  • 425 gms Black-eyed Beans (Canned)
  • 425 gms Tomatoes – peeled (Canned)
  • 1 Medium Red Onion (chopped)
  • 1 glove garlic (crushed)
  • 125 ml Tomato Paste
  • 1 Green Pepper (Chopped)
  • 750 ml Water
  • 125 ml Fresh Parsley (chopped)
  • 65 ml Fresh Basil (chopped)
  • 500 gms Flesh Flat Mushrooms (sliced)
  • 310 gms Corn Kernel (Canned)
  1. In a large saucepan, heat the red onion and garlic with some olive oil until onion is soft.
  2. Add Beans, undrained crushed tomatoes, tomato paste , pepper and water. Bring to the boil, reduce heat and cover.
    Let simmer for 1 hour, stirring occasionally – till the beans are tender.
  3. Add Parsley, Basil Corn and Mushrooms, mix well and simmer for a further 15 minutes.
Serice with lightly streamed spinach and boiled pumpkin.

Quinoa Tabbouleh

QUINOA TABOULEH

Quinoa is a great nutritious salad and a nice change to using Bulghur Wheat.

QUINOA TABOULEH

The secret to cooking Quinoa is to soak it in Hot water for 5 plus minutes. Then rinse in cold water until the water coming from the Quinoa is clear. Now cook as you would rice. 1 cup quinoa will expand to 3 cups when cooked.

  • 250 ml Quinoa (Mix White and Red)
  • 500 ml Water
  • 3 Large Tomatoes (chopped)
  • 250 ml Red Pepper (chopped)
  • 125 ml Green Cucumber (chopped)
  • 125 ml Spring Onions (chopped)
  • 20 ml Cold Pressed Olive Oil
  • 125 ml Fresh Parsley (chopped)
  • 65 ml Fresh Mint (chopped)
  • 1 Medium Avocado (chopped)
  • 1 Medium Lemon (Juiced)
  1. When the Quinoa has absorbed all the water it is ready.
  2. Combine all the ingredients together with the Quinoa.
  3. Garnish with some of the Parsley.
    Can be served hot or cold.
  4. Can be served hot or cold.