Beans in tomato sauce

Name: Beans in tomato sauce
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Tchad
Ingredients: 600 g cooked drained black-eyed peas, no added salt; 300 g chopped tomatoes; 150 g onion; 10 g garlic; 20 ml oil; 300 ml water; 3 g salt; 1 g black pepper

🫘 Cooked black-eyed peas simmered with tomato, onion and garlic, without meat.

Ingredients

600 g cooked drained black-eyed peas, no added salt
300 g chopped tomatoes
150 g onion
10 g garlic
20 ml oil
300 ml water
3 g salt
1 g black pepper

Preparation

Weigh 600 g cooked drained peas. If starting from dry beans, cook fully beforehand according to product instructions; soaking and initial cooking are excluded here. Slice onion and chop garlic.

Heat oil, cook onion 5 minutes and garlic 1 minute. Add tomatoes and reduce 8 minutes over medium-low heat, stirring.

Add peas, water, salt and pepper. Simmer gently, partly covered, 15–20 minutes without crushing all beans.

Mash a small ladle of beans and sauce with a fork, return to the pot and cook 5 minutes, stirring gently to thicken.

Taste, rest 5 minutes and divide into 4 portions. Approximate total 55 minutes: 15 preparation, 35 sauce cooking and simmering, 5 resting; assumes already cooked peas.