Name: Italian Style Black Eye Beans
Prep time: 15 min
Cook time: 60 min
Yield: Serves 6
Ingredients: 1 cup McKenzie's Australian Black Eye Beans; 4 tbs olive oil; 1 large brown onion, diced; 3 medium carrots, thinly sliced; 3 stalks celery, chopped; 4 cloves garlic, finely chopped; 2 large potatoes, peeled & drained; 2 x 400g cans crushed tomatoes; 1 bay leaf; 3 tbs chopped parsley; 2 cups vegetable stock; To taste, McKenzie's Australian Natural Sea Salt Large Grinder; To taste, McKenzie's Whole Black Peppercorn Large Grinder

1 cup McKenzie's Australian Black Eye Beans 4 tbs olive oil 1 large brown onion, diced 3 medium carrots, thinly sliced 3 stalks celery, chopped 4 cloves garlic, finely chopped 2 large potatoes, peeled & drained 2 x 400g cans crushed tomatoes 1 bay leaf 3 tbs chopped parsley 2 cups vegetable stock To taste, McKenzie's Australian Natural Sea Salt Large Grinder To taste, McKenzie's Whole Black Peppercorn Large Grinder

Step 1

Whilst chopping up other ingredients, soak 1 cup black eye beans in water for 30 minutes, then rinse and set aside. In a large pot, heat oil and sauté onion, carrot & celery until the onion starts to soften. Add garlic and cook for another minute whilst stirring.

Step 2

Add diced potatoes and soaked beans and cook for another 2 minutes whilst stirring, then add canned tomatoes, bay leaf and parsley and mix well. Add vegetable stock and stir, partially placing a lid onto the pot and simmer for 40-50 minutes. Check liquid level every 10 minutes and add ½ cup boiling hot water to the pot as needed so that the beans have enough liquid to cook. The end result is thick not soupy.

Step 3

When the beans are almost cooked through, remove the lid and allow to simmer for a further 10 minutes for a chunky style dish. Remove the bay leaf and season with salt and pepper to taste. Mix well and serve, garnish with more parsley (if desired).

Enjoy with a sprinkling of parmesan and some crusty bread.

Italian Style Black Eye Beans