Mediterranean Black Eyed Beans

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Stews in winter are lovely, put them in a lovely bowl and they warm your hands as well as feel heart warming when you eat them. I focused on foods that reminded me of the circulation, beautiful reds, tomatoes, and red peppers, cut them and see how they look like the chambers inside the heart.

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Colour matters, it can be what draws our attention, in fact it’s there to draw our attention, and tell us to beware, or add valuable nutrients that we are missing. If you feel drawn to this consider how well your circulation is working at the moment?

Did you know that red is the favourite colour that people choose? Ha ha, me neither until recently!

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So a little bit of garlic for the immune system, reds to catch your attention, and then lovely beans, low on the Glycemic Load, so fantastic for sustained energy. The whole dish is antioxidant rich, and rich in B vitamins which means it will help those of you experiencing stress, or feeling that your blood sugar is running away from you. Add oregano, and you have a powerful immune boosting herb, so for those of you who might have a bit of a cold that won’t go, or one about to start, this dish would be perfect for helping prevent that from happening.

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What you need for 4 smaller lunch servings or 3 larger dinner servings.

1.5 small punnets of cherry tomatoes – chop and halve

1/2 courgette chopped

1 cup of cooked black eyed beans

2 cloves of garlic, smashed

1.5 chopped red peppers

1 – 1.5 teaspoons of dried oregano depending on your tastebuds!

1 tablespoon of tomato puree

Small amount of black pepper, and a pinch of Himalayan Salt to taste.

I used a ceramic pan which leaves me able to sweat off the vegetables without adding oil, I’m not averse to oil, just to cooking with it. So I’ve place all the ingredients all together in the pan, mixed them around well, and just put a lid over the top of it to sweat them off. It was cooked on a medium to low heat for about 35 minutes, make sure you precook the beans, if they are dried you will need to follow the instructions on the packet. Obviously pre-cooked bought ones are easier. I’ve served it here with quinoa, lovely.

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