1.25 cups black-eyed beans, soaked for 4
hours or overnight
1 onion, chopped
1 green or red pepper, seeded and chopped
2 garlic cloves, chopped
1 vegetable stock cube
1 thyme sprig or 1 tsp dried thyme
1 tsp paprika
1/2 tsp mixed spice
2 carrots, sliced
1-2 tbsp palm oil
salt and hot pepper sauce
For the spicy pumpkin:
1.5lb pumpkin
1 onion
2 tbsp butter or margarine
2 garlic cloves, crushed
3 tomatoes, peeled and chopped
1/2 tsp ground cinnamon
2 tsp curry powder
pinch of grated nutmeg
2/3 cup water
salt, hot pepper sauce and freshly ground
black pepper
Method :
Drain the beans, place in a pan and cover
generously with water. Bring the beans to the boil. Add the onion green
or red pepper, garlic, stock cube, herbs and spices. Simmer for 45
minutes or until the beans are just tender. Season to taste with the
salt and a little hot pepper sauce.
Add the
carrots and palm oil and continue cooking for about 10-12 minutes until
the carrots are cooked, adding a little more water if necessary. Remove
from the heat and set aside. To make the spicy pumpkin, cut the pumpkin
into cubes and finely chop the onion. Melt the butter or margarine in a
frying pan or saucepan, and add the pumpkin, onion, garlic, tomatoes,
spices and water. Stir well to combine and simmer until the pumpkin is
soft. Season with salt, hot pepper sauce and black pepper, to taste.
Serve with the black-eyed beans.
