Italian Style Black Eye Beans

Whilst chopping up other ingredients, soak 1 cup black eye beans in water for 30 minutes, then rinse and set aside.

In a large pot, heat oil and sauté onion, carrot & celery until the onion starts to soften. Add garlic and cook for another minute whilst stirring.

Add diced potatoes and soaked beans and cook for another 2 minutes whilst stirring, then add canned tomatoes, bay leaf and parsley and mix well.

Add vegetable stock and stir, partially placing a lid onto the pot and simmer for 40-50 minutes. Check liquid level every 10 minutes and add ½ cup boiling hot water to the pot as needed so that the beans have enough liquid to cook. The end result is thick not soupy.

When the beans are almost cooked through, remove the lid and allow to simmer for a further 10 minutes for a chunky style dish. Remove the bay leaf and season with salt and pepper to taste.

Mix well and serve, garnish with more parsley (if desired).