Black-Eyed Beans with Herbs(Morocco/Syria)

Made by Deanne at August 2011 Potluck.
From "Madhur Jaffrey's World Vegetarian".

Often eaten with greens and rice, or served as a stew garnished with finely chopped parsley. Crusty wholewheat breads and a tomato salad would be a welcome side dish.

Ingredients:
8 oz dried black-eyed beans, picked over and soaked
2 T olive oil
1 dried red chilli
3 cloves garlic, finely chopped
2-3 bay leaves
1 t dried oregano or 1 T finely chopped fresh oregano
1/2 t dried thyme or 1 1/2 t finely chopped fresh thyme
1 t paprika
1 1/2 t sea salt

Method:
Drain beans and bring to boil in saucepan with almost 2 pints water. Cover, tun heat to low and simmer gently for 40 minutes, or until the beans are tender. Remove from the heat and set aside.
Put oil in a frying pan and set over medium-high heat. When hot, put in the whole chilli. Sir once. The chilli should darken and puff up immediately. Quickly put in the garlic and stir again. Now add the black-eyed beans with all their liquid, the bay leaves, oregano, thyme, paprika and salt. Stir to mix and bring to a simmer. Simmer gently, uncovered, on low heat for 20 minutes. Serve hot.
Serves 6-8