300 g (1½ cups) black-eyed beans, soaked for 2 hours
1 garlic clove, peeled
½ red onion, finely chopped
60 ml (¼ cup) extra virgin olive oil
1 tbsp red wine vinegar
½ cup flat-leaf parsley, finely chopped
lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drain beans and rinse under running water. Place in a large saucepan with garlic and enough water to cover, and bring to the boil. Reduce heat to medium and cook for 25 minutes or until tender. Drain, remove and reserve garlic clove, and set aside to cool.
Finely chop reserved garlic clove and place in a bowl with beans, onion, oil and vinegar. Season with salt and pepper, scatter with parsley and serve with lemon wedges.
Drink 2008 Quinta da Soalheira Douro red, Portugal ($19)
As seen in Feast Magazine, Issue 13, pg76.
Photography by Derek Swalwell