This recipe is home. When I am sad and weary, I turn to these slow-cooked beans to nourish my heart, body and spirit. The secret is cooking the beans until buttery soft and finishing with blended peppers, crayfish and red oil.
SERVES 4 PREP 10 mins COOK 1 hr 30 mins plus cooling EASY
300g dried black-eyed beans, brown beans or Nigerian honey beans, picked and thoroughly rinsed
1 large red or white onion, peeled and halved, plus
½ small red onion, finely sliced