A quick vegetarian dish that will blow your mind away with its flavor!
Serves: 4 Prep. time: 15′ Cooks in: 25′ Ready in: 40′
500 g black-eyed beans
3 red long peppers
175 ml extra-virgin olive oil + a little extra
40 ml red wine vinegar + a little extra
3 spring onions, finely chopped
½ bunch parsley, finely chopped
1 tbsp honey
1 tsp curry
10 g rosemary, needles picked, for serving
salt, freshly ground black pepper
For the vinaigrette
100 ml extra-virgin olive oil
20 ml fruit vinegar e.g. raspberry fruit vinegar
In a large pot with lid boil 2 lt of water and stir in beans. Cook for 20-25 minutes or until tender. Season with salt during cooking. Drain and reserve 1 cup of boiling liquid.
Whizz 150g of beans with 1-2 tbps of reserved liquid, 75 ml oil and 20 ml vinegar to a fine puree in you blender. Keep warm for decoration.
Char peppers on a grill pan. Remove blackened peel and cut in dices. Mix in a bowl 3 tbsp oil and 1 tbsp vinegar.
For the vinaigrette: Whizz all ingredients until smooth. Before serving stir in rosemary.
In a pan heat 2 tbsp oil and stir in beans, honey and curry. Add vinaigrette, toss and remove pan from heat. Add peppers, spring onion, parsley and rosemary. Toss again. Spread bean puree on a plate and transfer bean salad on top. Serve warm.
Και η συνταγή στα ελληνικά: Φασόλια μαυρομάτικα με πιπεριές Φλωρίνης