I have always said that there is no real excuse to not savor the goodness of slow cooked flavorful beans and lentils. The canned stuff is an apology for the real deal, and with a slow cooker all that is needed is a little planning.
This recipe is an unusual take on black-eyed beans, something I cobbled together to use up some dill that I had in the refrigerator, as well as some coconut milk. As with most slow cooked recipes, the major investment is the planning time for the recipe.
Prep Time: 2 hours (mostly to soak the beans)
Cook Time: 3 hours (mostly unattended)
- ¾ cup dried black eyed beans
- Water for soaking plus, 3 cups water
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 3 chopped tomatoes
- 2 green chilies minced
- 1 inch piece of fresh ginger
- ½ cup chopped dill
- 3 tablespoons oil
- 1 small onion, chopped
- 2 pods garlic
- 2 dried red chili
- ½ cup coconut milk
- 2 tablespoons chopped cilantro
- Place the beans in a large container and soak them for at least 2 hours, drain and wash the beans.
- Place the beans, 3 cups of water, salt, turmeric and coriander in the slow cooker.
- Place the tomatoes and ginger in a blender and grind to a smooth paste.
- Place this in the slow cooker, set the slow cooker to cook on high.
- After about 2 and a half hours stir in the dill.
- Heat the oil on medium heat in a shallow pan and add in the onion and the garlic and cook for 6 to 7 minutes, until the mixture is fragrant and turns golden.
- Add in the chilies and pour this into the slow cooker with the coconut milk.
- Simmer for another 30 minutes.
- Turn off the heat and stir in the cilantro.