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Black-eyed beans with sweetcorn (Alassanda guggulu)

Something we like to make for guests. It is the lime that really makes this dish, so do use fresh lime juice and zest if you can. Based on a recipe by Mahanandi, who writes my favourite food blog.


1 1/2 cups of dry black eye beans, cooked and drained
1 tsp oil
kernels off 2 fresh cobs corn, 1 - 2 cups sliced green beans OR 1 tin whole kernel corn
2 onions, diced
2 tomatoes, diced or 1/2 tin chopped tomatoes
2-3 chillies, finely chopped or 1-2 tsp chilli flakes
Salt to taste and pinch of turmeric
Juice and zest of one lime or two lime leaves finely chopped


In a sauté pan, heat oil over medium heat. Add the corn or green beans, onions, tomato, lime leaves (if using) and chillies. Sauté until corn is tender crisp (about five minutes).

Add the black eye beans to the corn mixture along with the salt, turmeric and lime juice and zest (if using). Toss to mix and serve immediately over rice.