Black-Eyed Beans With Tomatoes, Chilli & Ginger

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Step 1

Preheat the oven to 180°C fan/200°C/gas 6

Step 2

Tip the onion, peppers, garlic, ginger, spices, half the oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold them all in roughly one layer, mix well, then transfer to the oven and roast for 20 minutes.

Step 3

After 20 minutes, tip in the beans along with their liquid, the tinned tomatoes, remaining olive oil and spring onions.

Step 4

Stir, pop the Scotch bonnet into the liquid, then return to the oven for 30 minutes.

Step 5

Once cooked, taste and add more salt and a squeeze of lemon juice as needed.

Step 6

Don't worry if the sauce looks a little thin - it will thicken as it sits.

Step 7

Remove the Scotch bonnet, scatter over the spring onions and serve with rice alongside.