Creamy black-eyed beans

Serves: 4

Time to make: 9 hrs 10 mins

Hands-on time: 10 mins

Ingredients

1 ½ cups (300g) dried black-eyed beans, soaked overnight in cold water
2 medium-sized onions, chopped
400g can Wattie’s Indian-style tomatoes
250g mushrooms, cut in half, thick slices or leave whole
½ teaspoon dried red chilli flakes, to taste
1 tablespoon dried cumin
1 cup light coconut milk
½ cup tomato sauce
2 cups diced pumpkin
2 cups green beans (frozen baby beans are ideal)
salt and freshly ground black pepper, to taste

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Instructions

Stay Awake

1 Turn slow cooker on to low. Drain soaked beans then boil beans in fresh water for at least 10 minutes. Drain, then add to slow cooker.

2 Add all the remaining ingredients except pumpkin and green beans. Cook on high for 4-5 hours or on low for 7-8 hours.

3 Add pumpkin and green beans, turn heat to high and cook for 30-60 more minutes or until pumpkin is cooked. Adjust seasoning to taste.

Serving suggestion

Serve with rice and salad. Garnish with chopped fresh parsley.

Variations

Make it gluten free: Check flavoured tomatoes, spices and tomato sauce are gluten free.

HFG tip

To save a little time at the end, steam pumpkin and beans before adding. Serve immediately.

Nutrition Info (per serve)

Calories 251cal

Kilojoules 1050kJ

Protein 13g

Total fat 6g

–Saturated fat 4g

Carbohydrates 40g

–Sugars 25g

Dietary fibre 10g

Sodium 550mg

Calcium 200mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jun 2012

One comment on Creamy black-eyed beans

Kelly Ronayne September 30, 2023 at 10:11 am #

The flavours are yummy, but you definitely need to make sure your black eyed beans are properly cooked before putting them in the slow cooker, rather than boiling for “at least 10 minutes”. I cooked mine for 15-20, before putting them in the slow cooker for 7 hours on low (before adding pumpkin & green beans), and they weren’t properly cooked. I’ll make this again, but will need to tweak it.

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