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Blackeye Bean Casserole
Serves 4
  • 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
  • Method:
  • 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.


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