Black-Eyed Bean Stew
1 small onion, sliced thinly 1 green pepper, chopped 1 clove garlic, crushed olive oil small tin
tomatoes 1 bay leaf 1 tsp oregano 1 Tbsp fresh parsley, chopped
1/2 large tin black eyed beans
Saute the onion, pepper and garlic in the oil for a few minutes. Stir in the tomatoes, chopping them
with a wooden spoon. Add the bay leaf, oregano and parsley. Bring to the boil, then lower heat,
cover pan and simmer for 10 minutes. Drain the beans and add them to the pan. Cover and simmer for a
further 7 minutes. Remove bay leaf and serve.
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