About this recipe:Speed up the process by using a tin of black eyed beans, if you prefer. This tastes best served at room temperature. It makes a wonderful dip for tortilla crisps, or served on top of toasted ciabatta bread.
500g (1 lb) dried black eyed beans
450ml (16 fl oz) Italian-style salad dressing, or homemade vinaigrette
1 to 2 green chillies, diced
2 medium onions, finely chopped
4 jarred roasted red peppers, drained and diced
2 cloves garlic, minced
2 green peppers, diced
1 pinch freshly ground black pepper
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Used different ingredients.
This is a great recipe but trust me on this.... add 1 or 2 tablespoons of sugar. Makes all the difference. - 15 Sep 2008
This is a wonderful recipe, however, I used tinned peas and made it just a couple of hours ahead of time. It keeps well for a few days. - 15 Sep 2008
This recipe in general was good, but it was INCREDIBLY too much onion. it was all you could taste...and taste...and taste! I've made similiar recipes before and they were a big hit. This one would have been perfect with about 1/3 of the onion. - 15 Sep 2008