Salwaa’s Black Eyed Beans Curry
(Swartbek Boontjies)

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 11 years!

Black eyed beans curry was a firm favourite in our home whilst I was growing up. My mother always served black eyed beans curry with homemade flaky roti, onion and tomato sambal or mix veg atchar. My parents loved serving orange slices with our meals too.

Black eyed beans are a complex carb which takes longer to digest, and keep you full for longer. Black eyed beans are very versatile, and can be eaten as a soup, curry, added to chilli on carne, or added to salad. So do incorporate them in your diet.

This curry needs very basic ingredients, which I always keep in my food cupboard. The only preparation needed is soaking the black eyed beans at least 4 hours ahead of cooking. 

Ingredients:
2 cups uncooked black eyed beans
600g mutton pieces
2 tbsp cooking oil
1 onion, finely chopped
1 tomato, finely chopped
2 green chillies chopped (optional)
3 cloves garlic, grated
1 piece ginger, grated (approximately10cm piece)
2 tsp cumin / jeera powder
1 tsp coriander / koljana powder
1 tsp chilli powder
1 1/2 tsp turmeric / borrie
2 tsp leaf masala / roasted masala
1 tsp salt (according to your taste)
3 cardamom pods
1 stick cinnamon

Method:

Soak the beans for at least 4 hours or overnight.

If you forget to soak, then soak in hot water for ½-1 hour before cooking. Soaking also helps to reduce the cooking time.

After soaking give the beans a quick cook, drain and set aside.

Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 10 minutes over medium heat.

Add the meat. Cook 10 minutes.

Add water as needed.

Add the whole spices, powdered spices chillies and tomato.

Cook until the meat are semi soft, approximately 30 minutes depending on the type of meat you are using.

Add the beans, simmer over medium to low heat, until the beans are soft and the meat and sauce are combined, about a further 45 – 60 minutes.

It is best to complete the cooking process over low heat in order for the flavours to develop and to cook to the right consistency.

Garnish with fresh chopped coriander before serving.

Best serve with boiled white rice or roti, atchars and or sambals.

Cook’s Tip:

Substitute mutton with beef pieces or lamb pieces

Use 2 can two cans of black eyed beans instead of the dry beans. Drain the liquid in the can. Shorten the cooking time by 30 minutes.

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