16 July 2009

Fresh Blackeye Beans with Olive Oil

Print Friendly and PDF
Nowadays I have my mind set on cold dishes made with olive oil. These dishes are generally served as aperatives, and have a seperate place in the Turkish cuisine. You cook them, cool them and eat them. These cold dishes are light and are best eaten as main course in the summer. Here is one of those cold dishes made with olive oil: Fresh Blackeye Beans with Olive Oil.

  • 1 kg fresh blackeye beans
  • 1 middle size onion, chopped
  • 1 middle size tomato, peeled and chopped
  • 4 cloves of garlic, chopped
  • 3 tablespoons of olive oil
  • 1 tablespoon of red pepper paste
  • juice of 1/2 a lemon
  • 3 cups of hot water
  • salt

  1. Cut both ends off of the blackeye beans, wash and cut into pieces, 3-4 cm in length.
  2. Put olive oil, chopped onion and chopped tomato in a pot, and cook for 2 minutes.
  3. Add the blackeye peas and garlic.
  4. Add 1 tablespoon of red pepper paste to 1 cup of hot water. Stir to dissolve the paste, and add to the pot. Stir and add 2 more cups of hot water.
  5. Cook for 40 minutes of medium heat. Stir every 5 minutes.
  6. When cooked, take it off of the heat and leave it to cool. When serving add lemon juice.

If you have to ask
  • Always add the salt 5 minutes before you take it off the heat.
  • Some beans can be tough and it may take longer to cook. Take care to choose soft and ripe beans with lively color when you are out in the market.

No comments: