Recipe: Yummy 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.

Mixed Dal with green mung beans and Lobhia. I usually make blackeyed peas stew with bamboo shoots (more of an asian flavor) but the indian version sounds perfect. And black-eyed peas are one of my most favorite denizens of beanworld. You can have Ethiopian black eyed beans stew (vegan) using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of Ethiopian black eyed beans stew (vegan)

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

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. A wide variety of ethiopian black beans options are available to you, such as ad. The flavors in this stew work so well together that you'll never miss the meat. Cilantro, honey and garlic are an ideal matche for the black beans and fresh vegetables. —Marilyn Waters of Outing, Minnesota.

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..

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