Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Black-Eyed Beans with Tomatoes, Chilli and Ginger
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.
|white onion, roughly chopped|
|red peppers, roughly chopped|
|sea salt flakes|
|black-eyed beans in water|
|kidney beans in water|
|spring onions, thinly sliced|
|scotch bonnet pepper, pierced|
|lemon juice, to taste|
|thinly sliced spring onions and rice|
From the book