Ewa Agoyin (Mashed Beans with Burnt Pepper Sauce) and Bread
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Ingredients
- 800 g tinned black-eyed beans
- 8 tbsp red palm oil
- 2 red peppers
- 2 tsp dried chilli flakes
- 2 onions
- 100 ml vegetable stock
- 400 g thick white bloomer bread
Nutrition (per serving)
- Calories
- 772 kcal
- Protein
- 24.1 g
- Carbohydrate
- 89.1 g
- of which sugars
- 13.2 g
- Fat
- 31.6 g
- of which saturates
- 14.2 g
- Fibre
- 16.7 g
- Salt
- 2.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain and rinse the black-eyed beans (Nigerians use soft honey beans; tinned black-eyed beans are the closest swap). Simmer them with 200ml water for 10 minutes until very soft, then mash coarsely and season with salt.
- 2
Blend the red peppers with 1 onion, the chilli flakes and a splash of water. Tip into a pan and boil for 10 minutes, stirring, until the water has cooked off and you have a thick paste.
- 3
Heat the red palm oil in a heavy pan over a medium-low heat. Thinly slice the second onion and fry for 10-12 minutes, stirring, until dark brown and crisp at the edges but not blackened; this gives the sauce its burnt flavour.
- 4
Add the pepper paste and the vegetable stock and fry on a low heat for 15-20 minutes, stirring often, until the sauce is a deep brick red and the oil separates.
- 5
Spoon the warm mashed beans into bowls, top with a generous spoonful of the sauce and its oil, and serve with thick slices of the bread.
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