Black-eyed Beans

(from Madhur Jaffrey Indian Cooking)

225g (1 3/4 cup) black-eyed beans

5 cup water

225g (1/2 lb) fresh mushrooms

6 TBSP vegetable oil

1 tsp cumin seeds

1" long cinnamon stick

1 1/2 medium onion, chopped

4 cloves of garlic

4 medium tomatoes, peeled and chopped

2 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp cayenne pepper

2 tsp salt

3 TBSP choped cilantro

Bring water and beans to a boil, reduce heat and allow to simmer for 2 minutes. Turn off heat under the pot and let rest for 1 hour.

While the beans are resting heat the oil over medium-high heat, add the cumin seeds, and cinnamon stick. Allow this to sizzle for 5-6 seconds, then add the onions and garlic and stir this till the onions are getting brown. Add the mushrooms, tomatoes, coriander, ground cumin, turmeric, cayenne and cook for 1 minute. Cover and cook for another 10 minutes. Turn off the heat.

Bring the beans to a boil, cover and simmer for 20-30 minutes.

Add the mushroom mixture to the beans.

Simmer uncovered on medium-low heat for 30 minutes, stirring occasionally.

Remove cinnamon stick and sprinkle with cilantro before serving.

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