Black Eyed Soup
A community recipe by rusted_bonesNot tested or verified by Nigella.com
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Soak the beans overnight Add salt and boil the beans in 2 cups water for 30 minutes on low flame Reduce the quantity of water to about 3/4 a cup (note the water will become black but it has the actual taste of the beans) Prick the beans to check if they have softened Pour the beans along with the water in a soup bowl Add lemon juice ang oregano and mix Serve hot
Soak the beans overnight Add salt and boil the beans in 2 cups water for 30 minutes on low flame Reduce the quantity of water to about 3/4 a cup (note the water will become black but it has the actual taste of the beans) Prick the beans to check if they have softened Pour the beans along with the water in a soup bowl Add lemon juice ang oregano and mix Serve hot
Introduction
This recipe is HEALTHY, NO fat, NO oil and an instant yumm recipe!!!
This recipe is HEALTHY, NO fat, NO oil and an instant yumm recipe!!!
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 1-2
Metric
U.S.
- 250 millilitres black-eyed beans
- 500 millilitres water
- ½ teaspoon salt
- 1 teaspoon oregano
- 1 tablespoon lemon juice
- 9 fluid ounces black-eyed beans
- 18 fluid ounces water
- ½ teaspoon salt
- 1 teaspoon oregano
- 1 tablespoon lemon juice
Method
Black Eyed Soup is a community recipe submitted by rusted_bones and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
You can also drain the boiled water and add chopped tomatoes, white onions, cucumber and carrots to convert it into a salad which can be served both hot or cold
You can also drain the boiled water and add chopped tomatoes, white onions, cucumber and carrots to convert it into a salad which can be served both hot or cold
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