Black-eyed beans with kumara, shallots and garlic
Black-eyed beans with kumara, shallots and garlic
INGREDIENTS
1/3 cup (65g) dried black-eyed beans
1 teaspoon olive oil
5 shallots (125g)
5 cloves garlic, unpeeled
1 small kumara (250g), chopped coarsely
2 tablespoons fresh lemon juice
1 small radicchio, shredded finely
1 tablespoon finely chopped fresh flat-leaf parsley
METHOD
Place beans in small bowl, cover with water; stand overnight, drain. Rinse under cold water; drain.
Preheat oven to 200°C/180°C fan-forced.
Combine oil, shallots, garlic and kumara on oven tray. Roast, uncovered, about 20 minutes or until garlic softens. Remove garlic from tray. Return remaining vegetables to oven; roast, uncovered, about 15 minutes or until vegetables are browned lightly.
Meanwhile, place beans in small saucepan of boiling water; bring to the boil. Reduce heat; simmer, covered, about 25 minutes or until beans are tender. Drain.
Using fingers, squeeze garlic from skins into medium bowl; stir in juice.
Add beans, vegetables, radicchio and parsley; toss gently to combine.
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