Zoe’s ‘Red red’ spicy beans
Serves 2 as a side dish
onion 1 large, roughly chopped
tomatoes 6-8 large, chopped
tomato purée 200g
Scotch bonnet 1, deseeded and diced
salt 1 tsp
black-eyed beans 400g, drained and rinsed
palm oil 2 tbsp
cooking onion 1 small, finely chopped
curry powder 1 tsp
chilli powder 1 tsp
Blend
all the ingredients for the tomato sauce until they reach a smooth
consistency. In a heavy-based pan, heat the palm oil until it melts. Add
the diced onion and sauté until it’s translucent, then add the curry
and chilli powders and stir in. When the spicy onion mixture has turned
golden, add the tomato sauce base and stir through. Leave to cook on a
medium-high heat for 20 minutes. Add the beans, turn down to low-medium
and cook for 15-20 minutes, stirring occasionally to stop it sticking.
Add salt to taste. I like to serve it with fried plantain.