Lemon And Ginger Spicy Black Eyed Beans Recipe
A high protein Mexican recipe with black eyed beans (lobia) - soaked in water overnight, onion - chopped, cloves garlic - minced. Ready in 45 min, serves 2.
Curated byMateo Hernandez🇲🇽
Instructions
14 steps- 1
To begin making the Lemon and Ginger Spicy Black Eyed Beans recipe, firstly pressure cook the Black eyed beans with 2-3 cups of water in a cooker, till there is still a bite left to them
black eyed beans (lobia) - soaked in water overnight(1 cup)inch ginger - julienned (fine)(2)lemon juice - adjustable(1 teaspoon) - 2
Drain and reserve the water
black eyed beans (lobia) - soaked in water overnight(1 cup) - 3
In a pan heat the oil
- 4
Add the onion, garlic and sauté for a minute till the onions are soft
onion - chopped(1)cloves garlic - minced(3) - 5
After the onions are soft, add the pepper and sauté for another minute
onion - chopped(1)red yellow or green bell pepper (capsicum) - finely chopped(1) - 6
Add the ginger reserving a few juliennes for garnish
inch ginger - julienned (fine)(2) - 7
Add the cumin powder and chili powder or flakes
cumin powder (jeera)(2 teaspoon)red chilli powder - or red chilli flakes(1 teaspoon) - 8
Add the tomatoes and a ladleful of the water leftover from cooking the beans
black eyed beans (lobia) - soaked in water overnight(1 cup)tomatoes - blanched(2) - 9
Cook for 3-4 minutes and add the beans
black eyed beans (lobia) - soaked in water overnight(1 cup) - 10
Sprinkle salt and mix well
salt - to taste - 11
Stir and cook for 2 minutes
- 12
Take Spicy Black Eyed Beans off the heat, and transfer into a serving dish
black eyed beans (lobia) - soaked in water overnight(1 cup) - 13
Garnish with the coriander leaves and lime juice
sprig coriander (dhania) leaves - chopped(4)lemon juice - adjustable(1 teaspoon) - 14
Serve the Lemon and Ginger Spicy Black Eyed Beans along with Spinach And Tortellini Soup Recipe for a simple meal
black eyed beans (lobia) - soaked in water overnight(1 cup)inch ginger - julienned (fine)(2)lemon juice - adjustable(1 teaspoon)
Rate this recipe
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Lemon And Ginger Spicy Black Eyed Beans Recipe
A high protein Mexican recipe with black eyed beans (lobia) - soaked in water overnight, onion - chopped, cloves garlic - minced. Ready in 45 min, serves 2.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Lemon and Ginger Spicy Black Eyed Beans recipe, firstly pressure cook the Black eyed beans with 2-3 cups of water in a cooker, till there is still a bite left to them
black eyed beans (lobia) - soaked in water overnight(1 cup)inch ginger - julienned (fine)(2)lemon juice - adjustable(1 teaspoon) - 2
Drain and reserve the water
black eyed beans (lobia) - soaked in water overnight(1 cup) - 3
In a pan heat the oil
- 4
Add the onion, garlic and sauté for a minute till the onions are soft
onion - chopped(1)cloves garlic - minced(3) - 5
After the onions are soft, add the pepper and sauté for another minute
onion - chopped(1)red yellow or green bell pepper (capsicum) - finely chopped(1) - 6
Add the ginger reserving a few juliennes for garnish
inch ginger - julienned (fine)(2) - 7
Add the cumin powder and chili powder or flakes
cumin powder (jeera)(2 teaspoon)red chilli powder - or red chilli flakes(1 teaspoon) - 8
Add the tomatoes and a ladleful of the water leftover from cooking the beans
black eyed beans (lobia) - soaked in water overnight(1 cup)tomatoes - blanched(2) - 9
Cook for 3-4 minutes and add the beans
black eyed beans (lobia) - soaked in water overnight(1 cup) - 10
Sprinkle salt and mix well
salt - to taste - 11
Stir and cook for 2 minutes
- 12
Take Spicy Black Eyed Beans off the heat, and transfer into a serving dish
black eyed beans (lobia) - soaked in water overnight(1 cup) - 13
Garnish with the coriander leaves and lime juice
sprig coriander (dhania) leaves - chopped(4)lemon juice - adjustable(1 teaspoon) - 14
Serve the Lemon and Ginger Spicy Black Eyed Beans along with Spinach And Tortellini Soup Recipe for a simple meal
black eyed beans (lobia) - soaked in water overnight(1 cup)inch ginger - julienned (fine)(2)lemon juice - adjustable(1 teaspoon)
Rate this recipe
