- Preheat the oven to 160\140 fan.
- In a large ovenproof and hobproof casserole dish add 2 Tbsp
Olive oil and gently heat.
- Add chopped onion, garlic, ginger, leeks and gently fry to
- Add the tin of tomatoes, chilli flakes and curry powder.
- Dissolve the stock cube in a jug of 1ltr boiling water and stir
in the tomato puree salt and pepper.
- Add the stock to the tomato dish and add the scotch
- Simmer on top of the hob for 30 minutes no lid.
- Remove from the hob and stir in the tin of black eyed beans,
cover with a lid and place in the oven for a further 30 minutes
until the beans are nice and soft. ( longer ilf required )
- Mix the cayenne pepper, nutmeg and black pepper in a flat
- Slice the plantain diagonally approx 1 centimetre thick and dip
each side into the nutmeg mix.
- Heat the sunflower oil in a frying pan and carefully add the
coated spiced plantain slices and fry each side until golden and
crispy, set aside on kitchen paper to drain any excess oil.
- Serve the plantain on top of a bowl of the bean stew with a
flatbread ( see recipe link )
This stew makes a delicious side for barbequed meats and veg,
and can be heated up on the griddle, and also gets better with age,
try it a few days after.
Add all the ingredients together and place on top of the bbq
(safely) and leave to cook for a few hours.
Serve up with toasted flatbreads to scoop up the stew ( no
spoons needed!! )
Try it in a toastie, or wrap with a salad and natural yoghurt
you will not be disappointed.
On a jacket potato or with plain long grain rice.
All the ingredients are readily available in the "world" aisle
in most large supermarkets, and small local grocery stores.