delicious UK – April 2018

zine.co.uk

Jollof beans (black-eyed

beans in tomato sauce)

SERVES 4. HANDS ON TIME 15 MIN,

SIMMERING TIME 1 HOUR 40 MIN, PLUS

OVERNIGHT SOAKING AND RESTING

MAKE

AHEAD

Make the beans up to 3 days

ahead and keep covered in

the fridge. Reheat until

piping hot throughout to serve.

KEMI’S

TIP

Traditionally this recipe is

made with dried crayfish,

but as this is hard to find

(unless you live near an African or

Caribbean shop), non-vegans could

add a pack of chopped smoked

mackerel fillets at the end of the

cooking time and heat through.

FOOD

TEAM’S

TIP

To save time you could use a

400g tin black-eyed beans.

Drain and rinse under cold

water, then start from step 3.

• 250g dried black-eyed beans


• 400g tin tomatoes


• 1 large onion, chopped


• 1 red pepper, roughly chopped


• 1 garlic clove, crushed


• 1 tsp ground ginger


• ½ scotch bonnet chilli, deseeded


• Sunflower or olive oil for frying


• ½-1 tsp Dunn’s River All Purpose
  Seasoning


• 1-2 tsp Maggi Liquid Seasoning


• Handful freshly chopped parsley


• Handful chopped fresh coriander
  
  
  • Squeeze lime juice (optional)
  
  
  • Cooked rice, bread, couscous or
    fried plantain to serve
  
  
  
  

1 Pick through the black-eyed beans

and discard any stones or cracked

beans. Put in a bowl with plenty of

cold water and soak overnight.

2 The next day, rinse the beans and

drain, then put in a pan, cover with

cold water and cook, covered, over a

medium heat for 60-75 minutes until

tender. Top up the water in the pan if

necessary. Don’t add salt as it will

harden the beans.

3 Once the beans are soft and

cooked, drain and put in a bowl.

Season with a little salt and, using a

potato masher, mash the beans

slightly, so they’ll absorb more of the

flavour from the sauce.

4 Meanwhile, make the tomato

sauce. In a food processor/blender,

whizz the tomatoes, half the chopped

onion, the red pepper, garlic, ginger

and scotch bonnet to a paste.

5 Heat a large saucepan with a glug

of oil. When the oil is hot, add the

remaining chopped onion to the pan

and soften over a low-medium heat

for 5 minutes. Pour in the blended

tomato mixture, cover and cook on a

low heat for 10-15 minutes.

6 Stir in the crushed beans, then

season to taste with ½-1 tsp of the

all purpose seasoning and 1-2 tsp

Maggi liquid seasoning. If the sauce

is a little thick in consistency, add

a splash of water to thin. Stir well,

then cover the pot and simmer the

beans for another 15-20 minutes,

stirring occasionally to make sure

the beans are covered in sauce and

the mixture doesn’t look dry (add

a splash of water if it does).

7 Once the beans are cooked, let

them rest in the pan for an hour or

more, so the flavours can settle.

Warm the beans through and stir in

the chopped parsley and coriander.

Add a squeeze of lime juice, if you

like, and serve with rice, bread,

couscous or plantain as you wish.

PER SERVING 321kcals, 6.9g fat

(1g saturated), 17.2g protein,

42.4g carbs (10g sugars), 0.8g salt,

10.1g fibre

food memories.

77 deliciousmagaz

FOOD PHOTOGRAPH: STUART WEST. FOOD STYLING: ROSIE RAMSDEN. STYLING: VICTORIA ELDRIDGE. ADDITIONAL PHOTOGRAPHS: ISTOCK/GETTYIMAG

ES