Black-Eyed Beans with Sweet Potato & Coriander

Name: Black-Eyed Beans with Sweet Potato & Coriander
Yield: For Six Generous Portions as an Accompaniment
Ingredients: 2 medium-sized sweet potatoes, peeled; Sea salt; 50ml (1¾fl oz) sesame oil; 2 red onions, peeled and finely sliced; 300g (11 oz) dried black-eyed beans, soaked in cold water for at least 6 hours; 50ml (1¾fl oz) olive oil; 1 cup fresh coriander leaves; 50ml (1¾fl oz) lime juice; 2 cloves of garlic, peeled and finely chopped; ½ teaspoon cumin seeds

Preparation info

For
Six
Generous Portions as an Accompaniment

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

This is a simple dish that’s as good eaten cold as a salad as it is warmed up and served as an accompaniment to fish or meat. As with most pulses, you can also thin it down with stock and turn it into a soup.

Ingredients

2 medium-sized sweet potatoes, peeled
Sea salt
300g (11 oz) <

Side dish
Vegan
Gluten-free

Method

Dice the sweet potatoes into 1cm (⅓in) cubes and cover with cold water, then boil until just cooked (be careful not to overcook as they will break up). Drain carefully, keeping the liquid.

Drain the beans and put them into the pot you have just used for the sweet potatoes. Add the potato cooking liquor, adding enough hot water to cover the beans by a few centimetres, and bring to the bo