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- Meat and poultry
- Beef mince
This is a Pakistani dish. She isn't heavy handed with spices, which makes her cooking light, yet aromatic. We usually eat this dish with warm roti, raita and finely sliced onion with a splash of lemon juice.
75 people made this
- 5 tablespoons vegetable oil
- 1 small onion, finely chopped
- 1 small clove garlic, minced
- 175ml (6 fl oz) water, divided
- 1 small tomato, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground turmeric
- 250g (9 oz) beef mince
- 1 (400g) tin black-eyed beans, drained
- 1/8 teaspoon garam masala
- 1 dessertspoon lemon juice
- handful chopped fresh coriander
- 1/2 teaspoon finely chopped green chilli
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Heat oil in a large deep frying pan over medium high heat. Add onion, and sauté until light golden, then throw in the garlic, and cook for 1 minute. Put in 1/3 of the water and tomato, then season with salt, chilli powder, cumin and turmeric. Simmer for 1 minute.
- Add beef and cook for at least 10 minutes, adding another 1/3 of the water when it gets dry. When the beef mixture is dry, pour in the black-eyed beans. Cook for 3 minutes. Stir in the remaining water, and reduce the heat to low. Cover and simmer until all of the water has cooked down, and you can see the oil.
- Remove from the heat and mix in the garam masala. Transfer to a serving dish and sprinkle the lemon juice, coriander and green chillies over the top.
Reviews & ratingsAverage global rating:(42)
Reviews in English (37)
This is FANTASTIC. I serve with cucumber raita and chapatis. I doubled the spices and it is just right, very flavourful and aromatic but not very spicy - just right. You must try this dish, it's really fab!-03 Nov 2009
This really is Fantastic, flavoursome, tasty not overly spicy. A new favourite in our house.-15 Sep 2012
This was lovely, a gently seasoned bean dish- like my mum makes! I wanted to keep it meat free so just added extra beans which I had boiled for an hour before.-03 May 2016
Nigerian Beans Recipe (Ewa Riro)
This delicious tomato-based Nigerian beans recipe (ewa riro) is a stewed beans dish that will provide warmth and comfort. This dish is packed with protein and filled with flavor! Serve as a main or side.
The Best Kind of Beans
This is the ultimate source of enrichment and nourishment that the whole family can enjoy. Here at Sims Home Kitchen, we love investing in flexible, economical meals that can be had alone or with an addition of delectable sides.
Stewed beans, also known as beans porridge, is a Nigerian delicacy. The most traditional beans used for this dish are black-eyed beans and Nigerian honey beans, but you can take your pick between the two.
Health Benefits of Beans
If you’re no stranger to Sims Home Kitchen, then you’ll know how often our recipes include beans. There is a good reason for that! It turns out, beans offer many different health benefits and are one of the richest sources of protein on the planet.
Aside from protein, beans also contain a lot of:
- Vitamins that can reduce the risk of cancer, diabetes, and heart disease
A handful of beans per day should be a staple in everybody’s diet. While there are other sources of protein out there, beans should always be considered as one of the most health-conscious choices.
- 1 pound ground lamb
- ½ cup onion, chopped
- 1 clove garlic, minced
- 2 (15 ounce) cans black beans, rinsed and drained
- 3 cups canned tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- ½ (15 ounce) can refried black beans
- 1 (7 ounce) can chopped green chilies
- 2 tablespoons cocoa powder
- 1 ½ tablespoons chili powder
- 2 teaspoons ground cumin
- 1 cube chicken bouillon, crushed
- ½ teaspoon cayenne pepper
Heat a large skillet over medium-high heat. Cook and stir lamb, onion, and garlic together in the hot skillet until lamb is completely browned, 5 to 7 minutes.
Stir black beans, tomato sauce, diced tomatoes, refried black beans, green chiles, cocoa powder, chili powder, cumin, chicken bouillon, and cayenne pepper with the lamb mixture cook until the beans are tender, 20 to 30 minutes.
Black bean recipes
This versatile storecupboard ingredient stars in top recipes including crowd-pleasing chilli, speedy tacos, sensational soups and much more.
Black bean chilli
This chilli is great for casual entertaining - just lay everything out and let people add their own toppings
Black bean chimichurri salad
This simple lunchbox-friendly salad of storecupboard pulses is dressed with chimichurri- a South American parsley, coriander and chilli sauce
Pork & black bean tacos
If you've got leftover pork from a Sunday roast, give these tasty tacos a try. Serve topped with black beans, avocado and a squeeze of lime
Black bean potato nachos
These addictive black bean nachos make a great veggie sharing dish for a party or movie night with crispy potatoes, a fresh red pepper salsa and melty cheese
Minced Meat and Beans Sauce
I’m always looking for how to incorporate beans into my children’s food. I’m glad they are getting to love some of the beans creations like the creamy beans porridge and the ukwa beans…the “beans makes you grow tall” tale is working in my favour.
Minced meat and beans is a combination of minced meat sauce and cooked beans for eating their favourite food like rice, yam, potatoes or plantain. The minced meat comes out in chunky lumps that makes it also perfect to be eaten alone. I earlier made this with kidney beans but decided to try it this time with our more regular black-eyed beans cooked to perfection.
Beans should be well cooked before you start making your sauce and you can change the consistency of your sauce to your liking…fluidy as a sauce for rice or a thicker sauce like mine for eating root foods or to be eaten alone. Beans can be more or less depending on your preference. Add a little if you have a picky eater that will go ga-ga on seeing so much beans in his/her mince (lol).
Minced Meat and Beans Sauce Recipe
- 1-2 cups cooked black-eyed beans
- 400g minced or ground meat
- 2 large tomatoes
- 1 large carrot
- 2 medium onions
- 1 seasoning cube
- 2 cloves garlic (crushed)
- A small chunk ginger (crushed)
- All purpose seasoning powder
- Basil/scent/nchuanwu/efirin leaves (chopped)
- 1 cooking spoon vegetable oil or oil of choice (I’m now feeling palm oil would have given a better taste)
- 1½ – 2 cups water
- Salt and pepper to taste
- Season minced meat with garlic, ginger, one onion, some seasoning powder and the seasoning cube. Use your hand to knead it while mixing as this will help it get that chunky texture when cooking. Allow to marinate for at least 20-30 minutes.
- Blend tomatoes, pepper, carrot and set aside. Heat oil in a sauce pan and fry the other shredded onions for about a minute.
- Stir in the minced meat and cook till they are all browned. Pour in the blended tomatoes an cook for about 5 minutes before adding 1 or 1½ cups of water. Add seasoning and salt and cover to cook for at least 20 minutes. Top with more water if sauce is getting dry.
- Stir in the beans and basil leaves, then mix together. Allow to cook for a further 2-5 minutes on low heat while checking for taste.
- Remove from heat and serve.
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Your comments and feedbacks are very much appreciated. Get more recipes by clicking through the recipe index.
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Opinions, information and feedbacks on this site are personal and are not intended to replace medical advice. If you have any concerns about your child’s health and feeding, please consult your doctor or health professional.
To cook dried beans at home, wash and soak them in water overnight or for at least 7 hours. After 7 hours put them in a pressure cooker with water around 1 inch above the level of beans.
Cook until 3 whistles of the pressure cooker. 1 cup of dried beans will yield around 2 cups of cooked beans.
Black-eyed peas get cooked faster than other beans like kidney beans or chickpeas. So cook them for a lesser time. Also, in the salad, we don't want mushy beans. They should retain their shape but easily get pressed between two fingers.
Allow the beans to reach room temperature then strain before adding to the salad.
Don't discard the water. It's very nutritious. Use it instead of plain water to knead any dough or use in stews and curries. Just keep in mind that though this water will make your dish more nutritious it will change the color of the dish.
Hello my name is Endogru. Your recipe looks so delicious I'll try to do in my kitchen. I've been watching your shares. Thank you.
This is an amazing dish. I love it. I've never made it this way before. Thank you for sharing. My family loves it.
I tried this tonight for dinner and my family loved it..i never even wanted to cook black eyed beans until I made this.
Can I use..tomato insteasd of puree
Tried it. So delicious.
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There are many ways to make a vegetable casserole and you can make changes to this recipe using different vegetables. I used sweet potato, celery and carrot along with onion and half a leek. Squashes and root vegetables such as swede or parsnip would all be excellent in this dish. It can be cooked in a slow cooker too – just put all the ingredients into the pot, stir and cook o high for an hour and low for over 5 hours
The stew can easily be frozen or kept in the fridge for 2-3 days for reheating.
Black Eyed Tacos
I love making a large pots of beans that can be used in so many different meals. This recipe came from making a batch of black eyed peas! This may sound like a weird concoction but trust me on this one, these black eyed tacos are so delicious!
Can you even imagine that this would be good? It&rsquos SO GOOD! My daughter had some for lunch and then that same night, she had more and said they were one of the best tasting tacos she has had. No cheese, but that doesn&rsquot even matter! All the flavors in these black eyed pea tacos go so well together and the flavor is amazing! These tacos will make everyone happy and is such a delicious meal!
These tacos are one of the many meals that can be made with a batch of black eyed peas. Use the peas in burritos, make some black eyed pea nachos, or just eat a big bowl of black eyed peas with a little tapatio added, SO delicious!!
So if you love tacos, and you love black eyed peas, you will love these delicious black eyed tacos! And if you would like to read a great article about beans/legumes, check out this article, The Benefits of Beans: We explore the Scientific Research.
Cajun Black-Eyed Peas
Serve this flavorful dish over brown rice for a hearty dinner, or alone as a lite lunch.
- 1/3 Cup Red Onion
- 7 Stalks Green Onions or Scallions
- 3 Tablespoons Fresh Cilantro
- 4 Teaspoons Poblano Pepper
- 2 Cloves Garlic
- 1 Tablespoon Olive Oil
- 3/4 Cup Ultrabroth organic vegetable broth
- 2 Cans (15 ounces each) Black Eyed Peas
- 1 Tablespoon Lemon Juice
- 1/2 Teaspoon Cayenne Pepper
- 1/8 Teaspoon Red Pepper Flakes crushed
- Sea Salt to taste
- Dice by hand or food processor the red onion, green onion, cilantro and poblano pepper. Mince the garlic.
- In a large pot heat olive oil over medium heat until hot. Add all onions, garlic, and poblano pepper. Sauté the vegetables for 2–3 minutes until aromatic then add the vegetable broth.
- Pour beans from can into strainer and rinse with cold water.
- Add the beans, lemon juice, and all spices and herbs to the vegetable broth. Simmer 20–25 minutes while stirring occasionally until beans and vegetables are soft.
- Remove from heat and either enjoy warm or chill and serve.
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