Black-eyed Beans with Tomatoes, Chilli and Ginger

‘When researching this Ugandan recipe, one version called for 500ml oil! I’ve toned it down to 4tbsp here to make a rich and filling dish.’

Hands-on time 10min. Cooking time 50min. Serves 4

1 onion, roughly chopped 2 red peppers, deseeded and roughly chopped 2 garlic cloves, grated 5cm piece fresh root ginger, peeled and grated 1 heaped tsp paprika 1 heaped tsp ground cumin 4tbsp olive oil 400g tin black-eyed beans in water 400g tin kidney beans in water (see Tip) 400g tin chopped tomatoes 3 spring onions, finely sliced, plus extra to scatter 1 Scotch bonnet chilli, pierced with the tip of a knife Lemon juice, to taste Cooked rice, to serve

1 Preheat oven to 200°C (180°C fan) mark 6.

2 Tip the onion, peppers, garlic, ginger, spices, half the oil and 1tsp salt into a roasting tin large enough to hold them all in roughly one layer, mix well, then transfer to the oven and roast for 20min.

3 Tip in the beans along with their liquid, the tomatoes, remaining olive oil and spring onions. Stir, pop the Scotch bonnet into the liquid, then return to the oven for 30min.

4 Once cooked, taste and add more salt and a squeeze of lemon juice as needed. Don’t worry if the sauce looks a little thin – it will thicken as it sits. Remove the Scotch bonnet, scatter over the spring onions and serve with rice.

PER SERVING 292cals, 11g protein, 12g fat (2g saturates), 30g carbs (9g total sugars), 11g fibre TIP ‘You can use just black-eyed beans if you like, but I like a mixture of black-eyed and kidney.’