Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Black-Eyed Beans with Tomatoes, Chilli and Ginger
Introduction
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
| white onion, roughly chopped | |
| red peppers, roughly chopped | |
| garlic, grated | |
| ginger, grated | |
| paprika | |
| ground cumin | |
| olive oil | |
| sea salt flakes | |
| black-eyed beans in water | |
| kidney beans in water | |
| tomatoes | |
| spring onions, thinly sliced | |
| scotch bonnet pepper, pierced | |
| lemon juice, to taste | |
| To serve: | |
| thinly sliced spring onions and rice |
Preview
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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