Recipe: Delicious Ethiopian black eyed beans stew (vegan)

Ethiopian black eyed beans stew (vegan). Vegan black-eyed bean stew has been a staple in our household. In Ghana, they call black-eyed bean stew red-red. It gets the red colour from the red palm oil they use, which is easily accessible.

We've been loving hearty recipes like this black-eyed bean stew over the winter months to warm us up! Find the recipe here Black eyed Pea Bean Soup. Mixed Dal with green mung beans and Lobhia. You can have Ethiopian black eyed beans stew (vegan) using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Ethiopian black eyed beans stew (vegan)

1. You need 1 tbsp of paprika.
2. Prepare 1 tbsp of ginger powder.
3. Prepare 1 tbsp of & 1/2 of Yellow Ras el Hanout.
4. Prepare 1 tbsp of turmeric powder.
5. Prepare to taste of Cayenne pepper powder.
6. Prepare to taste of Black pepper.
7. You need 1 of medium onion.
8. Prepare 3 of gloves of garlic.
9. It's 2 of medium sweet potatoes.
10. Prepare 1 of red bell pepper.
11. Prepare 1 handful of coriander.
12. It's 1 tin of coconut milk.
13. You need 500 g of black eyed beans.
14. Prepare 1 squeeze of Agave syrup.
15. Prepare 2 of vegetable stocks cubes.
16. Prepare 1 of drizzle of olive oil.
17. You need of I didn’t add okra this time but it tastes lovely with it 😋.
18. It's of Pro tip: mash a couple of sweet potatoes to make the stew thicker.

I usually make blackeyed peas stew with bamboo shoots (more of an asian flavor) but the indian version sounds perfect. I love Ethiopian food, and while visiting my niece in Portland, OR, we went to an excellent Ethiopian restaurant. In the same section of town there were a few Ethiopian Markets stocked with homemade Berbere spice already mixed and. And black-eyed peas are one of my most favorite denizens of beanworld.

Ethiopian black eyed beans stew (vegan) instructions

1. Place all the ingredients together.
2. Place Drizzle of olive oil into a pan, pre heat then add onions. Cook onions until the are semi cooked.
3. Once onions are semi cooked, add spices and agave nectar and cook for another another 2 minutes.
4. Add tomatos and cook for another 2 -3 minutes.
5. Add red pepper and cook for another 2 - 3 minutes.
6. Add sweet potatoes and cook for another 2 - 3 minutes.
7. Add the coconut milk to the above and cook on gas mark 6 until it starts boiling, once it starts boiling reduce heat to gas mark 4 and leave for 20 minutes. Stir every 5 minutes..
8. Add the black eyed beans, coriander, stir and leave for another 15 minutes. Be mindful to stir every couple of minutes so it doesn’t burn..
9. Serve along with rice and decorate with couple of pumpkin seeds, coriander and spring onion..

Partly because they're so delicious and creamy, but This is very much a kid-friendly recipe if you have a kid who appreciates spice. There's tons of flavor here, and see how pretty that stew is with all those colorful veggies? Black-Eyed Pea Stew with Collard Greens & PotatoesClean Eating. red potatoes, collard greens, black-eyed peas, low sodium Creole Black-eyed PeasFatFree Vegan Kitchen. Lobhia Masala / Black Eyed Beans Currypriyakitchenette.com. chilli powder, tomatoes, cumin seeds, Garam Masala. The flavors in this stew work so well together that you'll never miss the meat.