Recipe - middle eastern style black-eyed bean salad - The Student Room


175g dried black-eyed beans

1-2 cloves of garlic (depending on how garlicy you like it)

half a lemon

a small onion

fresh parsley

1 tsp ground/powdered cumin (geera powder)

1/2 tsp paprika

75ml olive oil


1) Soak the black-eyed beans overnight in plenty of water. Yes, I know this is effort, but they're considerably better than those ones you get in a tin. Wash the beans thoroughly then boil them until they're tender. This is rather unpredictable, so just keep tasting them every now and again and wait for them not to be crunchy.

2) While the beans are cooking, crush some garlic with some salt (peel and roughly chop the garlic, sprinkle with salt, then crush with a knife held flat until you have an even pulp), then mix with the juice of half a lemon, and a tsp of powdered cumin.

3) Chop the onion as finely as possible and put in your serving bowl.

4) When the beans are cooked, drain them and rinse quickly to remove excess starch, then add them to your serving bowl while still as hot as possible. Then add the lemon/garlic mixture and mix everything together. Be gentle, as you don't want crushed beans.

5) Stir in the olive oil and garnish with paprika.

6) Serve either warm or cold.


Contributed by musicbloke