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Servings: 3 cups


  • 1 cup black-eyed beans
  • 8 large tomatoes
  • 2 red peppers, chopped
  • 1 onion, finely chopped
  • 5 cloves of garlic, finely chopped
  • 2 tsp chilli flakes (or to taste)
  • 2 tbsp red wine vinegar
  • ¼ cup brown sugar
  • 1 tbsp oil
  • Salt, to taste


  • Cover the beans with about 2 inches of water and soak overnight, about 8 hours. Rinse the beans, add fresh water and cook in a pot or pressure cooker until they are cooked and soft when pinched between your fingers. Make sure they don’t get mushy.
  • Blanch the tomatoes in hot water for a few minutes until the skins start to peel away. Remove and discard skins. Purée the tomatoes in a blender.
  • Saute onions, peppers and garlic in a little oil. Once they’ve softened and lightly browned, add to a blender jar and purée to a coarse paste. Reserve pan.
  • Tip the onion mixture back into the pan and add the cooked beans and puréed tomatoes. Season with chilli flakes and salt. Cover and cook over a medium heat for 30 minutes, stirring occasionally, until the sauce reduces and thickens to coat the beans.
  • Once you get the right consistency, add sugar and red wine vinegar. Taste and adjust seasoning. Cook for 5 minutes, take off the heat, and serve.
  • To store, cool to room temperature. Decant into jars and refrigerate. Can be kept refrigerated for up to 2 weeks or frozen for up to 6 months.


Adapted from Gordon Ramsay