Creamy Black-Eyed Beans & Mushrooms by @deliciouslyella

40 min

4 servings

🍚

300 g

Brown rice

🧅

1

White onion

🧄

1 clove

Garlic

🫙

1 tsp

Ground turmeric

🍄

400 g

Mushrooms

🥜

480 g

Black-eyed peas

🥥

400 ml

Coconut milk

🌿

30 g

Coriander

🍋

1

Lemon

🫒

Olive oil

🧂

Sea salt

⚫

Black pepper

💧

600 ml

Water

🧂

0.25 tsp

Salt

🌶️

Red chilli flakes

  1. Place
    • Brown rice
    • Water
    • Salt

    Place the brown rice in a saucepan and pour over 600ml / 1 pint water, add a pinch of salt (about ¼ teaspoon), cover and bring to a gentle simmer.

  2. Heat
    • Brown rice
    • Water

    Leave the rice to bubble gently for 20 minutes, or until most of the water has been absorbed, then turn off the heat and allow it to steam gently in the residual heat.

  3. Heat
    • Olive oil
    • White onion

    Meanwhile, heat a drizzle of olive oil in a heavy-bottomed frying pan over medium-high heat, add the onions and cook for 10-12 minutes until softened, translucent and beginning to caramelise.

  4. Add
    • Garlic
    • Ground turmeric
    • White onion

    Add the garlic and turmeric, then stir until all of the onions have absorbed the turmeric and are bright yellow.

  5. Add
    • Mushrooms

    Add the mushrooms and cook for 5-6 minutes until softened and reduced.

  6. Add
    • Black-eyed peas
    • Coconut milk

    Add the beans and coconut milk, bring to a gentle simmer and leave to bubble gently for a further 5-6 minutes until thickened and reduced.

  7. Scatter
    • Coriander

    Scatter with fresh coriander.

  8. Top
    • Lemon

    Top the contents of the pan with lemon zest and juice.

  9. Sprinkle
    • Red chilli flakes

    Sprinkle with red chilli flakes, if desired.

  10. Serve
    • Brown rice

    Serve in bowls with portions of brown rice.

Creamy Black-Eyed Beans & Mushrooms by @deliciouslyella

40 min

4 servings

🍚

300 g

Brown rice

🧅

1

White onion

🧄

1 clove

Garlic

🫙

1 tsp

Ground turmeric

🍄

400 g

Mushrooms

🥜

480 g

Black-eyed peas

🥥

400 ml

Coconut milk

🌿

30 g

Coriander

🍋

1

Lemon

🫒

Olive oil

🧂

Sea salt

⚫

Black pepper

💧

600 ml

Water

🧂

0.25 tsp

Salt

🌶️

Red chilli flakes

Preparation Steps

  1. Step 1/10

    Place the brown rice in a saucepan and pour over 600ml / 1 pint water, add a pinch of salt (about ¼ teaspoon), cover and bring to a gentle simmer.

    🍚Brown rice
    💧Water
    🧂Salt
    🍲Saucepan

  2. Step 2/10

    Leave the rice to bubble gently for 20 minutes, or until most of the water has been absorbed, then turn off the heat and allow it to steam gently in the residual heat.

    🍚Brown rice
    🍲Saucepan

  3. Step 3/10

    Meanwhile, heat a drizzle of olive oil in a heavy-bottomed frying pan over medium-high heat, add the onions and cook for 10-12 minutes until softened, translucent and beginning to caramelise.

    🫒Olive oil
    🧅White onion
    🍳Frying pan
    🥄Spoon

  4. Step 4/10

    Add the garlic and turmeric, then stir until all of the onions have absorbed the turmeric and are bright yellow.

    🧄Garlic
    🫙Ground turmeric
    🍳Frying pan
    🥄Spoon

  5. Step 5/10

    Add the mushrooms and cook for 5-6 minutes until softened and reduced.

    🍄Mushrooms
    🍳Frying pan
    🥄Spoon

  6. Step 6/10

    Add the beans and coconut milk, bring to a gentle simmer and leave to bubble gently for a further 5-6 minutes until thickened and reduced.

    🥜Black-eyed peas
    🥥Coconut milk
    🍳Frying pan
    🥄Spoon

  7. Step 7/10

    Scatter with fresh coriander.

    🌿Coriander
    🍳Frying pan

  8. Step 8/10

    Top the contents of the pan with lemon zest and juice.

    🍋Lemon
    🍳Frying pan
    🍋Zester

  9. Step 9/10

    Sprinkle with red chilli flakes, if desired.

    🌶️Red chilli flakes
    🍳Frying pan

  10. Step 10/10

    Serve in bowls with portions of brown rice.

    🍚Brown rice
    🥣Bowls

Composition

Ingredients

Types

Grains, Vegetables, Spices, Legumes, Dairy Alternative, Herbs, Fruits, Oils, Liquids

Ingredients

Brown rice, White onion, Garlic, Ground turmeric, Mushrooms, Black-eyed peas, Coconut milk, Coriander, Lemon, Olive oil, Sea salt, Black pepper, Water, Salt, Red chilli flakes

Notes

White onion (medium, finely sliced), Garlic (minced), Mushrooms (finely sliced, a mix of brown chestnut and shiitake), Black-eyed peas (canned, 2 x 400g tins, drained and rinsed), Coconut milk (light), Coriander (fresh), Lemon (zested and juiced), Olive oil (drizzle), Sea salt (pinch), Water (1 pint, for cooking the rice), Red chilli flakes (to taste, if desired)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Halal, Kosher, soy-free, Sugar-Free, Gluten-Free

Calories

480 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 72g, Fat: 14g, Fiber: 10g, Sugars: 5g

Nutritional Information

Minerals

Iron: 3mg, Potassium: 650mg, Magnesium: 80mg, Sodium: 380mg

Vitamins

Vitamin C: 20mg, Vitamin B6: 0.4mg, Folate: 90mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Saucepan, Frying pan, Spoon, Zester, Bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Dinner, Weeknight Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

to inform

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Saucy, Tender

Flavors

Savory, Earthy, Citrusy, Spiced, Creamy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : up to 3 days (store in an airtight container,reheat thoroughly before serving), freezer : up to 2 months (store the bean and mushroom mixture in a freezer-safe container,thaw overnight in the fridge before reheating,rice is best cooked fresh or stored separately)