Main Dishesdeliciouslyella
Creamy Black-Eyed Beans & Mushrooms
This veggie-packed dish ticks all of the boxes for a great midweek dinner — similar to a delicate curry, it’s light, fresh and zesty but also creamy and satisfying.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
1
Place the brown rice in a saucepan and pour over 600ml / 1 pint water. Add a pinch of salt (about ¼ teaspoon), cover and bring to a gentle simmer. Leave to bubble gently for ⏱️ 20 minutes, or until most of the water has been absorbed, then turn off the heat and allow the rice to steam gently in the residual heat.
brown rice10.6 oz
2
Meanwhile, heat a drizzle of olive oil in a heavy-bottomed frying pan over medium–high heat. Add the onions and cook for 10–⏱️ 12 minutes until softened, translucent and beginning to caramelise. Add the garlic and turmeric, then stir until all of the onions have absorbed the turmeric and are bright yellow.
drizzle of olive oilground turmeric1 teaspoon
3
Add the mushrooms and cook for 5–⏱️ 6 minutes until softened and reduced. Then add the beans and coconut milk, bring to a gentle simmer and leave to bubble gently for a further 5–⏱️ 6 minutes until thickened and reduced.
mushrooms14 oz
4
Scatter with fresh coriander. Then top the contents of the pan with lemon zest and juice. Sprinkle with red chilli flakes, if desired.
coriander1 ozlemon1
5
Serve in bowls with portions of brown rice.
brown rice10.6 oz
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