Ingredients & Instructions

125grams dried Black-Eye beans
1 medium Carrot
6cm piece Zucchini (optional)
1 small Apple
2 dessertspoon Tahini

1/8cup Apple Juice
Black Pepper
1 teaspoon Cumin
1 1/2 teaspoons Coriander
1 teaspoon Paprika
Breadcrumbs or Stuffing Mix

Mash the beans with a fork, grate the carrot, zucchini and peeled apple (this works just as well
with a small cooking or eating apple) and mix well. Add black pepper, spices and tahini. Work
into the mixture adding a small amount of apple juice, the quantity of apple juice needed will vary
slightly, you need it to look soft and moist but not wet. Add enough of the breadcrumbs or stuffing
mix so that the mixture holds together but is not dry. It should leave the sides of the bowl and feel
a little moist.

Brush oil onto a 40cm long piece of foil, making sure to oil to all the edges, then turn out the
mixture.
Press into a shape about 30cm long and 8-10cm wide (oblong or terrine shaped). Then fold the sides
of the foil over tuck the ends in and gently slide onto a baking tray. Bake in a 160c oven for 1 1/4
to 1 1/2hours. Take out just before serving and very carefully peel the foil back, the result should
be a browned, lightly crusted coating. This will also cook in a loaf tin approx. 13cm x 26cm, line
tin with foil and brush with oil, make sure to cover with foil this cooks in the same time. However
you will not get a “crusty” coating.

This serves 4.

Serve with Baked Potatoes, Pumpkin
Steamed Vegetables & Gravy