Black-Eyed Beans (Lobiya) with Tomatoes

This comforting dish has broad, universal appeal—thanks to its simple technique and the ability to blend seamlessly into a variety of cuisines. Whether you serve it with a crusty batard, a soft flatbread, or a warm bowl of steamed rice, it hits all the right notes. And with just a handful of ingredients, it’s incredibly easy to put together.

The only part that requires a bit of planning is cooking the dried black-eyed beans (known as lobiya in Hindi). You’ll need to soak them ahead of time and allow for some cooking—but if you’re short on time, canned black-eyed beans work beautifully, too.

This dish actually tastes even better after it rests, making it a great make-ahead option for casual gatherings or busy weeknights.

You can serve it on its own with tortillas or French bread, or elevate it with a sprinkle of cheese and a quick broil. For extra texture and color, top it with roasted bell peppers or lightly sautéed strips of capsicum.

Ingredients

Serves 2–3

• 1 cup dried black-eyed beans (or two 410g/14 oz cans of cooked beans)
• 2 medium onions, finely chopped
• 4 medium tomatoes, skinned and finely chopped (or 1 can of peeled tomatoes, drained and chopped)
• 4–5 cloves garlic, finely minced
• 1 tsp cumin seeds
• Chilli powder or minced green chillies, to taste (optional)
• ½ tsp garam masala (optional)
• Olive oil
• Salt, to taste
• Butter (optional, for richness)

Method

1. Prepare the beans:
   • Soak dried beans in water for about 4 hours.
   • Drain, rinse, and cook in plenty of fresh water. Bring to a boil, then simmer on low, stirring occasionally. Keep the beans covered with at least 1 inch of water. This can take 1½ hours or more.
   • If using a pressure cooker, cook under pressure for about 10 minutes.
   • Don’t discard any excess water—it adds flavor and helps build the gravy.
   • If using canned beans, rinse well under running water and drain.
2. Mash a few cooked beans to help naturally thicken the dish.
3. Prepare the masala base:
   • Heat olive oil in a wok or deep pan.
   • Add cumin seeds and let them sizzle for a second or two.
   • Add garlic and sauté briefly until aromatic.
   • Stir in chopped onions and cook on medium heat for about 5 minutes, until they begin to change color.
   • Add tomatoes and cook until the mixture loses moisture and becomes cohesive.
   • Add chilli powder and garam masala, if using, and sauté briefly.
4. Add the beans:
   • Mix in the cooked beans and salt.
   • Add a little water if needed, and simmer for 10–15 minutes until the mixture thickens and flavors meld.
5. Finish and serve:
   • Stir in a pat of butter for richness, if desired.

Serve warm with your choice of bread or rice.

Final Scoop

This black-eyed beans and tomato dish is humble yet deeply satisfying—wholesome comfort food at its best. Whether you’re looking for a hearty side or a simple main, it’s a keeper.

Try it tonight and share your spin! Tag your version with #LobiyaLove and let us know how you served it—over rice, with toast, or stuffed into a wrap.