cowpea and beef casserole

Serves: 6

Ingredients:
1 cup cowpeas
2 teaspoon olive or canola oil
750 g stewing beef on the bone, cut into cubes and excess fat removed
2 onions, coarsely chopped
2 celery stalks with the leaves, thickly sliced
4 carrots, peeled and thickly sliced
1 tablespoon grated fresh ginger
1 clove of garlic, crushed
4 teaspoon dried mixed herbs
4 whole cloves
2 bay leaves
½ teaspoon salt
4 cups (1 litre) strong rooibos tea
3 ripe tomatoes, cubed
300 g cauliflower, cut into florets
2 large spinach leaves, cut into strips
lemon juice and black pepper to taste
3 tablespoons chopped fresh parsley

Method:
place cowpeas in a large bowl and cover with 3 cups (750 ml) cold water. soak overnight, drain and rinse.
heat the oil in a large pot and fry meat until brown. spoon out.
fry onions, celery and carrots in the pot for a few minutes. add ginger, garlic, dried herbs, cloves and bay leaves and fry for another few minutes.
add the beans, meat, salt and tea and stir through. simmer with a lid for 1½-2 hours or until the meat and beans are cooked.
stir in the tomatoes, cauliflower and spinach and simmer with a lid for 15-20 minutes or until just cooked.  season with lemon juice and pepper and stir in the parsley.
serve with a green salad or lightly cooked green veggies.