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.


  • 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

Oyster Mushrooms


  1. 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.
  2. 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. 
  3. 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. 
  4. 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.
  5. At this point the dish can be allowed to cool for reheating later.
  6. 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.