Spicy Bean Stew
Nigerian-inspired bean stew with a fiery pepper sauce base — ewa agoyin stripped down to its essential TikTok-easy weeknight form. Canned beans, one skillet, completely vegan.
- Total time
- 12 min
- Servings
- 4
- Calories
- 187
- Protein
- 11g
Ingredients
- 1 whole, roughly chopped red bell pepper
- 1 whole, seeded scotch bonnet pepper (or habanero)
- 2 cans (15 oz each), drained and rinsed canned black-eyed peas (or kidney beans)
- 3 tbsp tomato paste
- 1 cup vegetable broth
- 1 small, roughly chopped onion
Instructions
- 1
Pulse red pepper, scotch bonnet, and onion in a food processor until smooth, ~60 seconds.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers, ~90 seconds.
- 3
Pour in the pepper paste and cook, stirring constantly, until it darkens and becomes fragrant, ~3 minutes.
- 4
Stir in tomato paste, then add broth and drained beans, stirring to combine.
- 5
Bring to a gentle simmer and cook uncovered for 4 minutes until the sauce thickens slightly.
- 6
Taste and season with salt and pepper. Serve hot with bread, rice, or plantains.
Tools you’ll need
- food processor
- 12-inch skillet
- wooden spoon
- can opener
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