To use these beautiful black eyed beans you will need to soak one cup in water overnight.
Then about half an hour before you want to use them pop them in a pot covered with water, bring to the boil and then turn down and let simmer.
You can add more water if you need to, you should just taste a bean to make sure it is nicely cooked.
In a large heavy based pan or pot add in a glug of olive oil, roughly chopped mushrooms, roughly chopped onions and sliced up garlic. Cook for a little while, then add in the mustard seeds and allow to cook and pop a little.
You can then add in the coconut cream or you can use dairy cream too, the rest of the herbs and spices. You can simmer this for 10 minutes.
Then mix the stock with a little warm water and add in to thicken the stew.
Pour in the kale and the cooked and drained beans and mix. Then add in the lemon zest and serve with beautiful sticky black rice.