Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 720 gCanned black-eyed peas, drained
- 200 gRed bell pepper, chopped
- 150 gOnion, divided
- ¼ eachScotch bonnet chili, seeds removed
- 2 tbspRed palm oil, food-grade
- 2 cloveGarlic, minced
- ½ tspSmoked paprika
- ½ tspFine salt
- 350 mlWater
Make it
- Blend the bell pepper, half the onion, chili and 100 ml of the water into a coarse sauce. Dice the remaining onion.
- Warm the palm oil in a saucepan over medium heat without smoking it. Cook the diced onion for 5 minutes, add the garlic for 30 seconds, then pour in the blended sauce. Simmer for 12 minutes until the peppers taste cooked.
- Add the beans, paprika, salt and remaining 250 ml water. Simmer partly covered for 12–15 minutes, stirring occasionally.
- Mash a few spoonfuls of beans against the side of the pot, then stir them back through to thicken the sauce. Serve hot when the mixture is creamy and spoonable.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.