Recipe: Baked Black-eyed Beans

I work at the local vegan coffee shop, The Kind Grind, and for the past month we’ve been tinkering with our menu. We’re a coffee shop so we’re keeping it simple but bringing in more quality ingredients and home made touches.

These beans might just be my favourite part of the new menu. They appear in the ‘Big V’, our vegan cooked breakfast, or on a slice of sourdough for fancy beans on toast.

Ingredients (serves 2)

  • 1 400g can of tomatoes
  • 2 teaspoons of cumin
  • 2 teaspoon of coriander
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of liquid smoke
  • 1 teaspoon of salt
  • 1 400g can of black eyed beans

And to serve:

  • Four slices of sourdough toast
  • Extra virgin olive oil
  • About a tablespoon of chopped parsley

Put the chopped tomatoes in a blender along with all of the spices, liquid smoke and salt. Add 200ml of water and blend.

Add the beans and the tomato mix into a saucepan and cook on a low-medium heat for 45 minutes. Taste to check the seasoning. You might need a bit more salt, or smoke.

To serve, drizzle the olive oil over the toast and spoon on the beans. Sprinkle over the parsley and enjoy.

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