Veggie & Black - Eyed Casserole

Ingredients

- 100g black eyed beans
- 20g finely chopped onions
- 1 clove garlic, crushed
- 10g red pepper
- 10g yellow pepper
- 25g Sliced Button Mushrooms
- 10g Tomato puree
- Pinch of parsley
- 350ml water or vegetable stock
- Bouquet garni (Bunch of fresh herbs)
- 4 small turned boiled potatoes
- Pinch of salt
- 100g cooked Sorghum rice (Mosutlhane)

METHOD

Soak beans overnight in cold water. Drain and place into a sauce pan. Bring to the boil and simmer until tender.Heat 350ml of water or vegetable stork in a sauce pan, sauté onion and garlic for 2-3 minutes.  Add peppers, seeds removed and cut in cubes, Add mushrooms, simmer for 2 minutes. Add peppers, seeds removed and cut in cubes, Add mushrooms, simmer for 2 minutes. Add tomato puree, remaining water or vegetable stork and Bouquet Garni. Bring to boil and simmer until pepper and mushrooms and cooked. Remove Bouquet Garni, add drained cooked black-eyed beans, season with salt and stir until the stew is completely mixed. Garnish with potatoes and chopped parsley.

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