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Black eye bean, mushroom and spinach stew

Creamy Black Eyed Bean, Mushroom & Spinach Stew

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A creamy, plant based stew filled with black eye beans, spinach, mushrooms served with black rice.
Serves: 4 People
Cook Time: 45 minutes
Gluten Free Vegan Product

Ingredients

Instructions

  • 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.