Serves 4
Directions
- 1Add the soaked beans to a large stew pot and add 4 cups of water and bay leaves. Bring to a boil and scum off any excess foam that rises to the top. Boil vigorously for 10 minutes, then cover, add the bay leaves and cook for 50 minutes or more, until cooked and soft.
- 2Heat up a large stew pot on a medium high heat, add some ghee or oil, then add the red onion and cook for a few minutes until soft.
- 3Add the spices and cook for 1 minute.
- 4Add the tomato paste and cook for 5 minutes.
- 5Blend together the garlic, tomatoes & green pepper.
- 6Add the blended mixture to the pot and cook for 10 minutes.
- 7Add the cooked beans alongside the liquid. Mash a few of the beans to help thicken the gravy, cook uncovered for 20 minutes until the sauce is nice and thick.
- 8Season to taste with salt & pepper, then serve.
Ingredients
- 1 cup dried black beans, soaked overnight
- 4 whole bay leaves
- 2 tbsp ghee
- 1 whole red onion, finely diced
- 1 tsp ground turmeric
- 1/2 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 3/4 tsp cayenne pepper
- 2 tsp tomato paste
- 3 clove garlic
- 2 whole tomato
- 1/2 whole green pepper
- salt (optional)
- pepper (optional)
Equipment
stew potblender
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