recipeName: cowpea and beef casserole
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
steps: 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.
NER: cowpeas olive wing beef onions celery carrots ginger garlic mixed herbs cloves bay leaves salt rooibos tea tomatoes cauliflower spinach lemon juice black pepper parsley