This is a special recipe in honor of world vegetarian day. We are a little embarrassed to tell how long we had to search to find a vegetarian dish with Caribbean flavor.
As you may already know, I don't eat animal products myself; I replace the meat in most stobá's by homemade seitan. (This is a meat substitute based on wheat gluten). Today a recipe where vegetarians and vegans don't have to replace anything.
- 200 grams of dried black-eyed beans
- 2 vegetable stock blocks
- 1 teaspoon salt
- olive oil
- 1 large onion, chopped
- 1 celery stalk, cubed
- 2 garlic cloves, minced
- 1 can of tomato cubes (approx. 400gr.)
- 1 tablespoon of fresh basil, chopped
- 3 slices of (old) white bread
- 1/2 teaspoon of cumin (powder)
- 1/2 teaspoon coriander seeds (powder)
- 1 / 2 teaspoon paprika powder
- a pinch of cinnamon
Soak the black-eyed beans in a large bowl of water the night before.
The next day put the beans in a pan with new water and cook the beans for about 20 minutes. Then drain the water.
Heat a tablespoon of olive oil and a large pan and fry the onion and celery over low heat for 5 minutes. Then add the garlic, cumin, coriander, bell pepper and cinnamon and let everything cook gently for 1 minute.
Now add the tomatoes, the black-eyed beans and the salt. Add so much water that the ingredients are just below. Finally add the stock cubes.
Let the stew simmer for about 45 minutes on low heat. Stir well from time to time to avoid sticking.
Meanwhile, cut the slices of white bread into small squares. Heat some olive oil and fry the pieces of bread in it golden and crispy. Drain on kitchen paper.
When the stew is ready, the chopped basil can be added. Finally sprinkle the pieces of bread over the stobá.
Serve with rice or funchi – enjoy your meal!
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