1 cup dried black eyed beans, soaked overnight and cooked (should yield around 2 ½ – 3 cups cooked) or
2 x 400g cans black eyed beans, drained and rinsed
2 garlic cloves, diced finely
2 tablespoons extra virgin olive oil
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon dried chilli flakes
12 curry leaves
Heat a saute pan on medium heat. Add olive oil. Once warm, saute onions until golden and translucent. Add garlic, cumin, coriander, chilli flakes and curry leaves. Saute for a further 2-3 minutes until aromas are released. Add black eyed beans and stir through. Cook for 5 minutes and serve drizzled with extra virgin olive oil.
