Binch stew

Name: Binch stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Sierra Leone
Ingredients: 800 g cooked black-eyed peas, drained weight, about four cans depending on size; 300 g chopped tomatoes; 150 g sliced onion; 30 ml food-grade red palm oil; 10 g grated fresh ginger; 2 chopped garlic cloves; 200 ml hot water, adjust at the end; A small piece of fresh chilli, optional; Up to ½ teaspoon salt and black pepper

🫘 Tender black-eyed peas in tomato, onion, ginger and red palm oil, a plant-based stew using precooked beans.

Ingredients

800 g cooked black-eyed peas, drained weight, about four cans depending on size
300 g chopped tomatoes
150 g sliced onion
30 ml food-grade red palm oil
10 g grated fresh ginger
2 chopped garlic cloves
200 ml hot water, adjust at the end
A small piece of fresh chilli, optional
Up to ½ teaspoon salt and black pepper

Preparation

Drain and rinse canned peas. Check tenderness and weigh 800 g drained; these are cooked beans, not dry.

Warm 30 ml red palm oil gently. Soften onion five minutes, then stir garlic, ginger and optional chilli one minute.

Add tomatoes and simmer eight minutes, stirring to prevent sticking.

Add peas, 200 ml hot water and a little seasoning. Partially cover and simmer ten minutes until hot throughout.

Mash two spoonfuls against the pan if desired. Add a little hot water if too thick; taste and adjust seasoning.

Simmer one more minute, remove whole chilli if used and divide four portions.