INGREDIENTS

1 x 400g Tin black-eyed beans, drained and rinsed

5Tbs Vegetable oil

2 Red onions, finely chopped

1in (2.5cm) Piece fresh root ginger, finely grated

½ Tbs Dried chilli flakes

½ Red chilli, deseeded and diced

½ tsp Curry powder

½ Tbs Chilli powder

1 x 400g Tin Chopped tomatoes

4 Tomatoes, roughly chopped

1 Tbs Tomato purée 1 tsp Sea salt

½ tsp Ground black pepper

To serve

1 Handful coriander

1 Red chilli, thinly sliced

METHOD

1. Heat the oil in a large saucepan over a

low-medium heat. Add the onion, ginger,

chilli flakes and chilli and fry gently until

the onion is translucent.

2. Add the curry and chilli powders and stir

well. Add the tomatoes, tomato purée,

salt and pepper, and cook for 45–60

minutes.

3. Add the beans, reduce the heat and cook

for 30 minutes, stirring occasionally, until

the beans are tender and the tomatoes

have lost their sharp taste.

GHANAIAN RED RED STEW SERVES: 4