Mighty Mom’s Meatless Monday: Black-eyed Bean Stew

  • Prep/ Cooking Time: 10 minutes/1 hour
  • Servings: Makes 5 servings
  • Storage: Serve immediately, or keep for up to 2 days
  • Equipment: 2 pots


  • 3 cups dried black-eyed beans
  • 2 onions, chopped
  • 2 fresh tomatoes, diced
  • water
  • 5 garlic cloves, minced
  • 1 cup fresh dill, chopped
  • 1 cup fresh parsley, chopped
  • 2 tablespoons tomato paste
  • 4 tablespoons olive oil
  • salt
  • rice, nut and coriander to serve


  1. Wash the beans and boil them in a pot  with water and salt for 45 minutes.
  2. In the other pot put the olive oil and the onion.Stir and cook for 2-3 minutes.
  3. Add the garlic, the tomatoes, tomato paste, parsley and dill.Let them cook in medium heat for 30 minutes. Add some salt and set aside.
  4. Drain the beans once they have cooked and add them to the sauce, mix and cook in low heat for 15 minutes.
  5. Serve with rice, nuts and coriander.

This is an incredibly hearty, simple yet delicious meatless stew to enjoy, anytime. Wonderful for anyone following a low cholesterol diet.

Black eyed bean tomato stew

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