Highlights
- Create, discover and create be epicurious
- Delicious in Stews, Salads and Soups
- Pre-cooked and ready to enjoy
- Epicure Black eye Beans are soft, have earthy flavour. They are rich in protein and fibre. No preservatives or chemicals. Just beans!
Description
Black eye beans in salted waterRoot Vegetable, Black Eye Bean and Barley Stew : (vegetarian)This thick and comforting winter vegetable stew makes a large amount, perfect for sharing or making ahead for lunches. Ingredients: vegetable stock podsINGREDIENTS2 Vegetable stock pots1tbsp cold-pressed rapeseed oil1 white onion, dicedEpicure Chopped Garlic2 tsp Epicure Double Concentrated Tomato Purée1 tbsp100ml dry white wineSwede2 Large carrots1 Large parsnip1 Large sweet potato200g Pearl barley, rinsed and drained1.5 tsp chunky salt + more to taste4 sprigs Rosemary2 Bay leaves2 tins Epicure Black Eye Beans in Salted Water, rinsed and drains120g Fresh SpinachMethod :Set a kettle on to boil with 1 litre water. Put stock pots in a bowl or large measuring cup and pour over boiling water when ready, stirring to dissolve. Set aside for later.Meanwhile, dice the onion. Peel and chop the swede, carrots and parsnips into large bite size chunks (about 1 inch). You want large chunks as they will be cooking for quite a while and you want them to keep their shape and texture. Peel and dice the sweet potato a bit larger than the rest (about 1.5 inches) as it will cook faster.Set a large heavy bottomed pan over medium heat with a tablespoon of oil. Add the onion along with a pinch of salt. Cook, stirring often, until softened (about 5 minutes). Add the garlic and cook for 30 seconds to take the edge off. Add the tomato puree and cook 2 minutes, stirring to avoid scorching. Now add the wine and turn the heat up to medium high. Cook at a fast simmer for 2 minutes to evaporate a bit.Add the swede, carrots, parsnip, sweet potato and barley to the pot. Stir in the vegetable stock and salt. Nestle the rosemary and bay leaves into the stock. Pop on a lid, turn the heat to high and bring to a boil. Once at a boil, lower the heat to the lowest setting and simmer for 30 minutes.After 30 minutes, carefully remove the rosemary and discard. Stir in the black eye beans. Again, cover and raise the heat to bring back up to a simmer and then lower to the lowest setting and cook for another 15 minutes more, or until the barley and veg are just cooked through.Remove and discard the bay leaves. Stir through the spinach. Heat and stir gently just until the spinach has wilted a bit. Taste and season with salt, if needed.Spoon into bowls and serve with a side of crusty bread.TIP: To reheat, simply thin it out with a bit of extra stock or water.Recipes from our kitchen to yours. #BeEpicurious https://epicurecooks.world/uk/recipes/Epicure Black eye beans are meticulously selected for their soft texture and earthy flavour . They are packed in Italy and have ring pull for easy opening cans. Perfect for curries and stews!
Founded in London over 130 years ago, the Epicure brand is trusted internationally for supplying the best packaged foods and ingredients to quality-seeking home cooks. Working directly with specialist growers and producers globally, Epicure offers unique access to a broad and comprehensive product range of products that deliver inspiring multi-category solutions. From Italian varietal tomatoes, carefully graded organic beans & pulses, stunning cooking purées, authentic French ingredients, grade A Canadian maple syrup, award-winning British small batch condiments and European anti-pasti ranges, Epicure provides solutions to fine dining at home.
Pack size: 400G
Drained weight
240g
