|Blackeye Bean Casserole
250g Soland blackeye beans
425g can tomatoes
1 medium red onion, chopped
1 clove garlic, crushed
½ cup tomato paste
1 small green pepper, chopped
3 cups water
¼ cup parsley, chopped
¼ cup basil, chopped
500g button mushrooms
310g can corn kernels, drained
Cover the beans with cold water overnight.
Drain beans, place in medium saucepan with enough water to cover, bring to the boil.
Boil for 30 minutes, then drain.
Combine beans, undrained crushed tomatoes, onion, garlic, paste, pepper and water in a large saucepan.
Bring to the boil, reduce heat, cover and simmer for one hour stirring occasionally or until beans are tender.
Add parsley, basil, mushrooms and corn.
Mix well and simmer for a further 15 minutes. Serve with rice or a variety of seasonal vegetables.