Rory O'Connell shares his recipe for Black Eyed Beans with Oyster Mushrooms from his RTÉ One How to Cook Well...programme and he says: "These beans are perhaps the easiest pulse of all to identify with their cartoon like black eyes."
Rory says: "The oyster mushrooms with their silky consistency pair beautifully with the beans and the light spicing brings the whole dish together in a gentle way. This dish makes an excellent vegetarian meal when served with boiled rice or is delicious with a plain roast chicken or grilled or roast lamb."
Tip: Button mushrooms will be delicious if finding the oyster mushrooms proves difficult.
Ingredients:
- 225g dried blackeye or haricot beans, soaked in cold water overnight and then drained and soaking water discarded
- 3 tablespoons olive oil
- 2 onions, thinly sliced
- 225g oyster or button mushroom, thinly sliced
- lemon juice
- 1 clove of garlic, peeled and thinly sliced
- 225ml cream
- 3 tablespoons chopped coriander leaves
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds, roasted and coarsely ground
- salt and pepper
- zest of 1 lemon
Method:
- Heat 2 tablespoons of olive oil in a sauté pan or low sided saucepan and add the sliced onions. Turn the onions in the oil and cook over a moderate heat, stirring at intervals for about 30 minutes or until the onions are caramelised to an even rich brown colour.
- While the onions are cooking, heat another pan with the remaining tablespoon of olive oil and fry the sliced mushrooms, seasoning with salt, pepper and a few drops of lemon juice. Add the sliced garlic in to the pan when the mushrooms are nearly cooked and allow to colour lightly.
- Combine the caramelised onions, mushrooms and garlic and add the turmeric and cumin. Cook over a very low heat for 5 minutes to draw the flavour out of the spices. Add half of the chopped coriander and the cream and bring to a simmer.
- Add the cooked and strained beans and again bring to a simmer and cook gently for just 3 -4 minutes until the cream thickens just enough to coat the beans in a light sauce.
- At this point the dish can be allowed to cool for reheating later.
- To serve reheat the beans to a simmer and add the remaining coriander and lemon zest. Taste and correct seasoning and serve. If the sauce becomes too thick, add a little of the bean cooking water to thin it.
