Ingredients:
2 cups beans (black-eyed peas, brown beans, or kidney beans) – soaked overnight
2 tbsp vegetable oil or palm oil
1 medium onion (chopped)
2 medium tomatoes (blended or chopped)
1 red bell pepper (blended)
1 scotch bonnet pepper (optional, for heat)
2 cloves garlic (minced)
1 tsp ginger (grated)
1 seasoning cube (optional)
Salt (to taste)
Fresh parsley or cilantro (chopped, for garnish)
—
Instructions:
1. Cook the beans:
Drain soaked beans, add fresh water, and cook until tender (about 45–60 mins, depending on the type).
Drain excess water and set aside.
2. Prepare the sauce:
Heat oil in a pot, sauté onions until golden.
Add garlic and ginger, stir briefly.
Add blended tomatoes, bell pepper, and scotch bonnet. Cook until the sauce thickens and the oil begins to separate.
3. Combine:
Add the cooked beans to the sauce, stir well.
Add salt and seasoning cube to taste.
Let simmer for 10 minutes to absorb flavors.
4. Serve:
Garnish with chopped parsley or cilantro.
Enjoy with rice, plantain, yam, bread, or on its own.