I can’t think of a better way to cook these beans. All you need is some fresh fennel and a couple of juicy tomatoes. Olive oil is essential for a tasty result. When cooking with olive oil, I would recommend to add it towards the end of the cooking process and also sprinkle some on top of each dish before serving.
250 gr. black – eyed beans
50 ml olive oil
1 big red onion, finely chopped
2 bay leaf
1 garlic clove
2 big tomato, grated
Plenty of fresh fennel, finely chopped
100 gr. rice
Water or vegetable stock
Salt, black pepper
– Boil beans in water for about 15 minutes and drain
– Put olive oil in a pot and brown the onion and then garlic
– Add beans, bay leaf and tomato
– Add water or stock and let them slowly cook in medium fire
– Just before they are ready, add rice and fennel
– Finish with salt and pepper