Black-Eyed Beans with Tomatoes, Chilli and Ginger

Name: Rukmini Iyer Black-Eyed Beans with Tomato | Easy Traybake Stew
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: Serves 4
Ingredients: 1 white onion, roughly chopped; 2 red peppers, roughly chopped; 2 cloves of garlic, grated; 5cm ginger, grated; 1 heaped tsp paprika; 1 heaped tsp ground cumin; 4 tbsp olive oil; sea salt flakes; 1 x 400g tin of black-eyed beans in water; 1 x 400g tin of kidney beans in water; 1 x 400g tin of tomatoes; 3 spring onions, thinly sliced; 1 scotch bonnet pepper, pierced; lemon juice, to taste; thinly sliced spring onions and rice

by Rukmini Iyer from The Roasting Tin Around The World

This recipe takes inspiration from Ugandan bean dishes and is perfect served up with rice and scattering of spring onions.

Vegetarian Vegan Dairy-Free Gluten-Free One-pot

Serves 4

Total 1 hr

Prep 10 min

Cook 50 min

Easy

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Introduction from Rukmini Iyer

Galvin cooked at the house I stayed at in Kampala; she was inventive with her recipes, and her secret seemed to be to use more oil in a dish than we’d ever seen before (her pasta sauce was pretty much 50:50 tomatoes and peppers to olive oil, and delicious for it). I was delighted to find when researching this Ugandan bean recipe that one version called for 500ml oil – it wasn’t just her! But I’ve toned it down to 4 tablespoons here – this is a rich and filling dish.

Ingredients

1 white onion, roughly chopped

2 red peppers, roughly chopped

2 cloves of garlic, grated

5cm ginger, grated

1 heaped tsp paprika

1 heaped tsp ground cumin

4 tbsp olive oil

sea salt flakes

1 x 400g tin of black-eyed beans in water

1 x 400g tin of kidney beans in water

1 x 400g tin of tomatoes

3 spring onions, thinly sliced

1 scotch bonnet pepper, pierced

lemon juice, to taste

To serve:

thinly sliced spring onions and rice

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Tip the onion, peppers, garlic, ginger, spices, half the oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold them all in roughly one layer, mix well, then transfer to the oven and roast for 20 minutes.

After 20 minutes, tip in the beans, along with their liquid, the tinned tomatoes, remaining olive oil and spring onions. Stir, pop the Scotch bonnet into the liquid, then return to the oven for 30 minutes.

Once cooked, taste and add more salt and a squeeze of lemon juice as needed. Don’t worry if the sauce looks a little thin – it will thicken as it sits. Remove the Scotch bonnet, scatter over the spring onions and serve with rice alongside.

NOTE: You can use just black-eyed beans if you like, but I like a mixture of black-eyed and kidney.

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