Ingredients
175g (6oz) black-eyed beans, soaked overnight and drained
30ml (2tbsp) oil
225g (8oz) button onions
225g (8oz) carrots, cut into large chunks
300ml (½ pint) red wine
150ml (¼ pint) vegetable stock
30ml tomato puree
2 bay leaves
30ml (2tbsp) chopped parsley
225g (8oz) button mushrooms
15ml (1tbsp) cornflour
15ml (1tbsp) water
Method
Boil the beans rapidly for 10 mins, then drain. Heat the oil and cook the onions quickly until brown.
Add the carrots, then cook for 3 mins. Stir in the beans with the wine, stock, tomato puree and herbs.
Bring to the boil, cover and simmer gently for 50 mins, adding the mushrooms after 30 mins.
Blend the cornflour with the water, then stir into the mixture. Boil for 1 min, then season.