Ingredients:
| Serves 4 | |||
| 6 | tbsp | Vegetable Oil | |
| 1 | Onion, large, sliced | ||
| Cayenne or chilli pepper, to taste | |||
| 1 | Garlic clove, crushed | ||
| 1 | tbsp | Dried prawn powder | |
| 400 | g | Tin plum tomatoes | |
| 1 | tbsp | Tomato puree | |
| 1 | Chicken stock cube | ||
| 4-5 | leaves | Fresh Basil | |
| 2 | 410g | Tins black-eye beans | |
| 6-8 | rashers | Smoked bacon, chopped | |
| 125 | g | Smoked haddock or Salted Cod, flaked |
Method:
-
Heat the oil in a saucepan and fry the onions till lightly golden.
-
Add the cayenne pepper and garlic, cook for a couple of minutes and add the dried prawn powder.
-
Stir in the tomatoes, tomato puree, stock cube and freshly torn basil leaves. Add the chopped bacon and leave to cook on a low simmer for about 10-15 minutes, or till the oil separates from the sauce.
-
Pour in the black-eye beans, give it a good stir, add the smoked haddock, cover and simmer for roughly 45 minutes to an hour, until the beans are tender, stirring occasionally.
Serving Suggestions:
Fried ripe plantain as in the picture
Plantain fritters
Plain boiled rice
Garri (Dried, ground cassava. Available in Afro/Carribean shops)
