Spiced Black-Eyed Beans and Mushrooms

So I'm a little bit obsessed with mushrooms at the moment. I don't know if it's because I'm eating a vegan diet this month and they're quite meaty in flavour, or because I recently found out that eating mushrooms every day reduces a woman's risk of getting breast cancer by 65% (crazy huh?!) So when I came across the recipe for Spiced Black-Eyed Beans and Mushrooms in the 'Curry Bible' I bought my husband a gazillion years ago, I had to make it straight away. Apart from this totally awesome cancer fighting quality, like us, mushrooms create Vitamin D when exposed to the sun. This means they're our ONLY vegetable source of Vitamin D (pretty useful when you live in the UK!) They've also been found in numerous research studies to boost the immune system, they contain as many antioxidants as red peppers (usually only coloured foods contain antioxidants), and are a great source of B Vitamins which are vital for turning food into fuel, as well as metabolising fats and proteins, so they keep us energised throughout the day.

Oh, and did I mention how stupendously delicious they are?!

Served up with some Indian bread (like I had), or a meat dish of your choice, these mushrooms are PACKED with flavour from the indian spices and masses of garlic. Ooh, my favourite.

Spiced Black-Eyed Beans and Mushrooms

Serves 4 as a side dish, serves 2 as a main


  • 4 tbsp rapeseed oil (or other vegetable oil)
  • 1 onion, roughly chopped
  • 4 large or 6 small garlic cloves
  • 2.5cm/ 1inch fresh ginger, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground tumeric
  • 1/2 tsp ground fennel
  • 1/2-1 tsp chilli powder
  • 400g canned black-eyed beans, drained and rinsed
  • 200g canned chopped tomatoes (1/2 a can)
  • 200g mushrooms of your choice (I used 2/3 portobello and 1/3 chestnut because that's what I had in the fridge!), cut into chunky slices
  • 1/2 tsp salt
  • 175ml boiling water
  • 2 tbsp chopped fresh mint (plus a little extra to garnish)
  • 2 tbsp chopped fresh coriander (plus a little extra to garnish)
  • A handful of baby plum or cherry tomatoes


  1. Blitz 1 onion and 4-6 garlic cloves in a food processor or blender
  2. Heat 4 tbsp of rapeseed oil in a medium saucepan and cooked the onion and garlic on a medium heat for 5 minutes (careful not to let the garlic burn)
  3. Add the spices and cook for another minute
  4. Add the chopped tomatoes and cook until the liquid has disappeared and you have a condensed mixture
  5. Add the black-eyed beans, mushrooms and salt and stir into the tomato mix before adding the water
  6. Bring to the boil, then cover and reduce heat to low. Simmer for 10 minutes.
  7. Just before serving turn off the heat and stir in the chopped mint and coriander
  8. Transfer to a serving dish and garnish with the extra mint, coriander and tomatoes

This very simple dish was so delicious and is great as a main or side dish, for dinner or lunch. A real crowd pleaser!

Enjoy x