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Written by:Zoe on: February 18, 2015

RED RED – breakfast of champions and a super simple – super tasty snack or side dish for lunch OR dinner!


For the tomato sauce:

1 large onion, roughly chopped

6-8 large tomatoes chopped

200 grams tomato puree

1 scotch bonnet deseeded and diced

1 tsp salt


Blend all the above to a smooth tomato sauce




Tomato Base Sauce (above)

x 1 Tin (400g) Black Eye Beans drained and rinsed

2 tbsp cups palm oil

x 1 small cooking onions finely chopped

1 tsp curry powder

1 tsp chilli powder



  1. In the heavy based pan heat the palm oil until it melts
  2. Add the diced onion, sauté then add the curry and chilli powder and stir in
  3. When all is golden add the base sauce mix and stir through – leave to cook on medium high for 20 mins
  4. Add the beans and turn down to a low-medium heat, stir through occasionally so the beans don’t stick to bottom of pan – cook for another 15-20 mins

This dish is best when the beans are very slow cooked – After adding the beans I turn down the heat and leave the pot to simmer for 1-2 hours (to get a Mexican re-fried beans affect) but if you’re in a hurry – really you just want the sauce to lose it’s tangy tomato taste so following step 4 above is fine also

Add salt to taste if necessary – serve with gari (ground cassava) and ripe fried plantain


Red Red - spicy beans

Red Red – spicy beans

Red Red

Red Red – spicy beans