Black-eyed beans with rice and cod
Total time9 h 45 min Preparation 20 min · Cooking 1 h 25 min · Soaking 8 h How this time is calculated
Preparation excluding the indicated waiting: 20 min · Cooking: 1 h 25 min · Soaking: 8 h.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 9 h 45 min Preparation 20 min · Cooking 1 h 25 min · Soaking 8 h How this time is calculated
Preparation excluding indicated waiting: 20 min · Cooking: 1 h 25 min · Soaking: 8 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Method
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Soak the black-eyed beans in 1400 g water for 8 hours. Drain, discard the water and rinse.
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Heat the oil in a saucepan. Soften the onion, carrot and red pepper for 8 minutes.
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Add the garlic for 1 minute, then the tomato and reduce for 5 minutes. Briefly remove from the heat to stir in the paprika.
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Add the beans, bay leaf and 1400 g fresh water. Boil for 10 minutes, then simmer for 25–40 minutes until the beans are almost tender.
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Add the rice and simmer for 15 minutes, stirring gently. Check there is enough broth and add a little hot water if needed.
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Cut the cod into roughly 3 cm pieces, add to the pan and cook for another 4–6 minutes until it flakes and reaches 63°C in the centre; the rice and beans should be tender.
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Remove the bay leaf, add the parsley and taste before adding the optional salt. Serve straight away.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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