Black-eye Beans with Smoked Fish & Bacon

This is a weekend special in boarding schools in Ghana, a family favourite in most Ghanaian homes and a popular street food. If you fancy a vegetarian dish, just leave out the bacon. One of my favourite standby dishes for the fridge.   A recipe from “A Plate in the Sun

Instructions

  • 1. If using salted fish rinse under running water to remove all salt crystals.
  • 2. Warm the Maa’s Tomato Sauce in a saucepan. Add the chopped bacon and leave to cook on a low simmer for about 10-15 minutes.
  • 3. Pour in the black-eye beans, give it a good stir, add the fish, cover and simmer for roughly 45 minutes to an hour, stirring occasionally, until the beans are tender.
  • 4. Serve with fried plantain, plantain fritters, boiled rice, gari, or as a topping for a jacket potato.
  • 5. If using tinned beans, squeeze a few beans between your thumb and forefinger to make sure they are soft. If not, before step (1), simmer with ½ tsp of bicarbonate of soda until tender.
  • 6. If, like me, you prefer dried rather than tinned beans you will need to pre-soak and pre-cook until just tender before starting step (1).