Nutty Beans - from Mary Bryant

Nutty Beans.

2 large cans of blackeye beans
4oz red skin peanuts
1 large onion
2 cloves crushed garlic
large pinch oregano
tin chopped tomatoes
heaped spoonful tomato puree
stock cube/teaspoon boullion powder
fresh curly leaf parsley

Chop and fry onions and oregano together with garlic. When onions are transparent add tomatoes and tomato puree. Toast nuts under the grill or in a dry fry pan till lightly browned then crush in a food mixer or with a metal potato masher and add to the onion mix. Add stock cube and stir in drained beans, simmer for 5 mins. Remove from heat and add a good bunch of chopped fresh parsley, stir in and serve warm or cold later as a bean salad.