Black Eye Bean Stew

(Serves: 4)

200g black eye beans
200g haricot beans
5g vegetable bouillon
150g sweetcorn
200g chickpeas
250g aubergine
200g courgette
15g parsley
150g onions
10g garlic

Vegetable bouillon may contain traces of Eggs, Milk, Mustard & Sulphites.

Suitable for:
  • Vegan
  • Made without gluten
  • Made without nuts
Allergens:
  • Soya
  • Celery
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
Nutritional
Information		 Per
100g		 Per dish
(389g)
Energy 485 kj
115 kcal		 1885 kj
486 kcal
Fat 1.7g 6.6g
of which Saturate 0.2g 0.8g
Carbohydrate 17.0g 66.1g
of which Sugars 2.3g 8.9g
Fibre 6.0g 23.3g
Protein 7.8g 30.3g
Salt 0.23g 0.89g
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
  • Soak black eye beans and haricot beans separately overnight in cold water.
  • In a large pot, add the soaked black eye beans and haricot beans. Cover with water, bring to a boil, and then reduce to a simmer. Cook for about 30-40 minutes or until the beans are tender. Drain and set aside.
  • Slice and sweat the onions and garlic for 10 minutes on a low heat in a little vegetable oil until softened.
  • Stir in the diced aubergine and courgette, cooking for another 5-7 minutes until they start to soften.
  • Add the cooked beans and drained chickpeas back into the pot, along with the sweetcorn. Add the bouillon and 800ml cold water and bring to the boil.
  • Simmer for 30 minutes and season with salt and pepper.
  • Add chopped parsley and serve.

This dish is inherently vegetarian and using it is naturally better for the planet's environment

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