Black Eyed Beans with Mushrooms

Posted By Kerri

Knowing we would both be home late tonight, we cooked this on Sunday so that all we had to do was reheat it when we got home this evening. I wasn’t entirely convinced about this when Stephen suggested it but since I didn’t have an alternative suggestion, we decided to give it a go.

My main concern was whether the texture of the beans and mushrooms would work together. It wasn’t as bad as I imagined but I wasn’t completely sold, I think chopping the mushrooms smaller would have helped and we should have doubled up on the spices. This is a Madhur Jaffrey recipe and experience has shown that her seasoning is too mild for our tastes. And I know I always say it but this would definitely have been better as a side dish alongside a meat curry.

May 11th, 2010

5 Comments to 'Black Eyed Beans with Mushrooms'

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  1. Helen said,

    It does look good.

    I note your meat addiction, I was exactly the same and now I am mainly vegan and feel so much better for it. Although I do really enjoy meat I really only want occassionally now, and ethical organic meat is so expensive.
    .-= Helen´s last blog ..Roasted Leek Vichyssoise – The New Leek and Potato Soup =-.

  2. Hello,

    Yes I’ve had the same experience with Madhur Jaffrey’s low amounts of spices. I tried a couple of things and it was almost as if I’d forgotten to put the spices in. And so I decided not to bother with her and gave the book away to charity.

    I agree that beans and mushrooms seem like an odd combination. It looks nice though.

  3. Kerri said,

    I think addiction might be going a bit far! While there are some meat-free dishes I’m happy to eat, I mostly think food just doesn’t taste as good without meat. I like food far too much to restrict myself to either a vegetarian or vegan diet, it seems to me like you’re missing out on so much.

    As far as organic meat goes, it depends on the dish. I can tell the difference but I don’t see the point for slow-cooed dishes or dishes with lots of spice. Ethical is different and we only ever eat free-range. Fish is slightly different, I can’t imagine a life without cod and chips or tuna so we do sometimes indulge.

  4. Tim from Wpg said,

    I can’t believe the commentor who gave Ms. Jaffrey’s book away! it is a very good book and i use it often. this recipe is one of my particular favorites. I think the spicing is just right – it is meant to be mild. Sometimes i like my tastebuds blown away, and other times i prefer sublety. anyway, good post. look forward to reading more of it.

  5. Kerri said,

    I’m operating a one-in-one-out policy on my cookery books at the moment and I have to agree with Caramella, this is one I wouldn’t miss. There are so many better books, I was so disappointed with this one.

    Maybe it is meant to be a mild dish but I think all the recipes in this book are under-spiced, for my tastes anyway. Mild is good as a side dish I think, to balance something spicier as part of a larger meal but on it’s own, I just found this bland. I didn’t like the texture of the mushrooms either though so that didn’t help my overally appreciation of the dish 🙂

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