2 cups of dried black eye beans
2 sweet peppers (bell peppers ?), seeded, diced coarse
1/2 cup celery sticks, diced very fine
1/2 cup carrots, diced very fine (or grated)
6 chili peppers, optional, or more, or less, to taste, diced fine
garlic, optional, to taste, me very plenty
1 cup coarse sliced onions
1 cup peeled tomatoes, quartered, drained, keep juice
1 tsp* corn flour (corn starch)
1/2 tsp Rosemary
1 tsp* mixed herbs
1 pinch Sage
1 tsp* Coreander, powder
1/2 tsp Cumin, powder
1/2 tsp Garam Masala, powder
1 pinch Black Pepper
salt to taste
Use an ovenproof dish with cover.
Mix beans, sweet peppers, celery, carrots, chili pepper, all the herbs and spices evenly. Put in an ovenproof dish with cover. Dissolve corn flour in some stock and pour over the mix. Add the retained juice from the tomatoes. Add stock enough to cover the beans mix. Layer the the onions over it, followed by the tomatoes on top.
Bake in a pre-heated oven at 180o C for two hours, or until beans are done. Make sure the beans do not dry out during baking. Add hot water if required.
Season to taste and serve as is or mix the tomatoes/onions with the beans.
Note: This man mixes the above with some meat baked separately. Marinated pork or marinated pork/beef mix. Either ground coarse (when lazy) or diced into small pieces (better taste than ground).
Will post a recipe for moyin-moyin (steamed bean cakes = black eyed peas) in the African Ethnic corner one of these days.