Black-Eyed Bean Soup

From The Penniless Vegetarian, David Scott, Rider, 1992.

There couldn’t be an easier soup than this to make.

Three garlic cloves were chopped and fried until beginning to turn golden. Then three cups of stock was added with 200g of black-eyed beans that had been soaked over night. The mixture was brought to the boil and simmered until the beans were cooked—a little over half an hour.

Now it was checked for seasoning and a teaspoon of dried mint was added with about a handful of chopped parsley. It was ready to eat.

It was surprisingly tasty. I had thought that with basically only one ingredient this would be a rather dull soup but it was decidedly good to eat.

Again, I have been looking through my old books to give them another try and this is one I don’t ever remember using though it certainly looks as though it has had a bit of exposure. Perhaps I should have paid it more attention.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔✔✔