Name: Black-eyed beans with kumara, shallots and garlic
Cook time: 55 min
Total time: 55 min
Yield: 1
Ingredients: 1/3 cup (65g) dried black-eyed beans; 1 teaspoon olive oil; 5 shallots (125g); 5 clove garlic, unpeeled; 1 small_piece kumara (250g), chopped coarsely; 2 tablespoon fresh lemon juice; 1 small_piece radicchio, shredded finely; 1 tablespoon finely chopped fresh flat-leaf parsley

Ingredients

1/3 cup (65g) dried black-eyed beans

1 teaspoon olive oil

5 shallots (125g)

5 clove garlic, unpeeled

1 small_piece kumara (250g), chopped coarsely

2 tablespoon fresh lemon juice

1 small_piece radicchio, shredded finely

1 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Place beans in small bowl, cover with water; stand overnight, drain. Rinse under cold water; drain.

2.Preheat oven to moderately hot (200°C/180°C fan-forced).

3.Combine oil, shallots, garlic and kumara on oven tray. Roast, uncovered, about 20 minutes or until garlic softens. Remove garlic from tray. Return remaining vegetables to oven; roast, uncovered, about 15 minutes or until vegetables are browned lightly.

4.Meanwhile, place beans in small saucepan of boiling water; bring to a boil. Reduce heat; simmer, covered, about 25 minutes or until beans are tender. Drain.

5.Using fingers, squeeze garlic from skins into medium bowl; stir in juice.

6.Add beans, vegetables, radicchio and parsley; toss gently to combine.

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