Black eye bean casserole

BLACK-EYE BEAN CASSEROLE

225g or 8oz black-eye beans, soaked in water overnight

2 tablespoons vegetable oil

1 large carrot, sliced

1 large leek, sliced

2 large onions, chopped

50g or 20z canned sweetcorn

½ to 1 tsp dried thyme or savory

1 tsp yeast extract

salt and pepper

200ml or 7 fl oz vegetable stock

 

 

Drain the black-eye beans, put them into a pan with fresh water to cover and bring to the boil. Simmer for 45-60 minutes, until tender, drain and leave on one side.

Set the oven at moderately hot (200C, 400F, gas 6). Heat the oil in a pan and saute the chopped carrot, leek and onions for 5-10 minutes. Drain the sweetcorn and add it to the pan, followed by the black-eye beans, then turn all the ingredients into an ovenproof casserole. Mix the herbs, yeast extract and salt and pepper to taste into the stock and pour this into the casserole. Cover and bake for about 30 minutes. Serve in individual soup bowls with Wholemeal Baps, brown rice or any other kind of grain and a small salad.