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Yemeni Black Eye Beans Stew Recipe

Yemeni Black Eye Beans Stew


Total Time : Serves 5

HOW TO PREPARE Yemeni Black Eye Beans Stew Recipe

Heat oil in a large pot, add and cook onions and garlic over medium heat for 4-5 minutes or until golden brown.

Add tomatoes, all the spices, green chili and tomato paste, and cook over medium heat for 3-4 minutes.

Add water, MAGGI Chicken Stock cubes and black eye beans, bring to boil and cook over low heat for 40 minutes or until beans are cooked.

Add fresh coriander and adjust the flavor with salt.

Serve with cooked rice.

Nutritional Information For Yemeni Black Eye Beans Stew Recipe

Per Portion of 300g

Energy : 236.00 Kcal
Protein : 12.00 g
Carbohydrate : 37.00 g
Fats : 6.20 g

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  • 2 tablespoons vegetable oil, or ghee
  • 2 large onions or 400 g, finely chopped
  • 2 cloves garlic, crushed
  • 3 medium tomatoes or 450 g, peeled and chopped
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cardamom
  • 1 green chili pepper
  • 1 tablespoon tomato paste
  • 5 cups water or 1250 ml
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube
  • 1 cup dried black eye beans or 200 g
  • ¼ cup coriander leaves or 20 g, chopped


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