INGREDIENTS
- 2 cups black eye beans
- 1 medium red capsicum, seeded, finely diced
- 1 medium yellow capsicum, seeded, finely diced
- 1 medium green capsicum, seeded, finely diced
- 1 medium red onion, finely diced
- 2 tbsp olive oil
- juice of 1 lemon
- salt to taste
- PREP
- 15 minutes
- TOTAL
- 1 1/2 hours
- YIELD
- 6 servings
INSTRUCTIONS
- Wash the black eye beans well.
- Place the beans in a large saucepan filled with cold water and bring to boil.
- Reduce the heat, continue cooking until the beans are soft but not mushy (about one hour).
- Drain and allow to cool to room temperature.
- Mix the olive oil and lemon juice together.
- In a bowl combine the beans, capsicum, onion, olive oil and lemon juice
- Season with salt, mix well.
NUTRITION INFORMATION
- Servings about 6
Amount Per Serving:
- Calories(kj/kcal) 800/194
- Protein 10
- Carbohydrate 16
- Sugar 9
- Fat Total 7
- Saturated 1
- Dietary Fibre 11
- Sodium (mg) 12
- Iron (mg) 3
- Potassium (mg) 558
- Calcium (mg) 65
- Magnesium (mg) 56
- Vitamin C (mg) 166
- Vitamin E (mg) 3
