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BLACK-EYED BEANS AND MUSHROOMS

1/2 POUND DRY BLACK-EYED BEANS
4 C WATER
SALT
6 T OIL
1 TSP CUMIN SEEDS
1" STICK OF CINNAMON
1 MEDIUM ONION, FINELY CHOPPED
4 CLOVES GARLIC, MINCED
1/2 POUND MUSHROOMS, SLICED
14 OZ TOMATOES, CHOPPED
2 TSP GROUND CORIANDER
1 TSP GROUND CUMIN
1/2 TSP TURMERIC
1/2 TSP CAYENNE PEPPER
3 T CILANTRO, CHOPPED
SALT AND PEPPER

RINSE DRY BEANS, ADD TO HEAVY POT WITH SLIGHTLY SALTED WATER, BRING TO BOIL, STIRRING OCCASIONALLY.

SIMMER ON MEDIUM UNTIL SOFT (AN HOUR OR MORE, DEPENDS ON BEAN), ADDING MORE WATER AS NECESSARY, STIRRING OCCASIONALLY.

HEAT OIL UNTIL ALMOST SMOKING.

ADD CUMIN SEED AND CINNAMON, COOK FOR 15-30 SECONDS UNTIL BROWN, ADD ONIONS AND GARLIC AND STIR UNTIL ONIONS START TO BROWN.

ADD MUSHROOMS AND SAUTÉ UNTIL MUSHROOMS START TO WILT.

ADD TOMATOES AND STIR FRY FOR A MINUTE, THEN ADD DRY SPICES (CORIANDER, CUMIN, TUMERIC, CAYENNE).

SIMMER FOR 10 MINUTES THEN ADD TO BEANS ALONG WITH CHOPPED CORIANDER.

SIMMER TOGETHER FOR 30 MINUTES OR UNTIL BEANS ARE COMPLETELY DONE.

SEASON WITH SALT AND PEPPER.