A healthier take on ewa agoyin, using a fraction of the oil typically used in the agoyin pepper sauce. Bell peppers bring a touch of sweetness to the sauce, which takes centre stage against the backdrop of white beans. Serve with poached greens for extra nutrients and a touch of colour.

Category, DifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

For the white bean mash
 3 cups white beans, pre-soaked
 Salt to taste
For the pepper sauce
 2 green bell peppers
 2 red bell peppers
 1 medium red onion
 4 small cloves of garlic
 1 chili pepper
 1 tsp curry powder
 2 tbsp palm oil
 1 tbsp soy sauce
 Salt and powdered chili pepper to taste

To make the white bean mash
1

Discard the water used to soak the beans and rinse thoroughly. Cook the pre-soaked beans until very soft and almost falling apart. If you can, use a pressure cooker to cut the cooking time; do not add salt, as this will slow down the process.
(Chef's tip: Change the cooking water halfway through to reduce the gas-generating properties of the beans.)

2

When the beans is cooked, rinse it out in a sieve with hot water. dd salt to your taste and mash the beans using a food processor, potato masher or fork, to your desired consistency. I prefer a chunky texture.

To make the pepper sauce
3

While the beans is cooking, prepare the sauce.
Blend all ingredients except the soy sauce and spices into a smooth puree. Transfer to a large pot and leave to simmer uncovered for about 20 minutes. The puree should reduce, becoming steadily thicker.

4

Stir in palm oil, soy sauce, and spices. Leave to simmer another 15 minutes, stirring periodically to ensure it does not burn. The puree should reduce to a thick, pasty sauce. Turn off the heat when you are satisfied with the consistency.

Serve the sauce over hot bean mash, with a side of poached greens.

GALLERY

Ingredients

For the white bean mash
 3 cups white beans, pre-soaked
 Salt to taste
For the pepper sauce
 2 green bell peppers
 2 red bell peppers
 1 medium red onion
 4 small cloves of garlic
 1 chili pepper
 1 tsp curry powder
 2 tbsp palm oil
 1 tbsp soy sauce
 Salt and powdered chili pepper to taste

Directions

To make the white bean mash
1

Discard the water used to soak the beans and rinse thoroughly. Cook the pre-soaked beans until very soft and almost falling apart. If you can, use a pressure cooker to cut the cooking time; do not add salt, as this will slow down the process.
(Chef's tip: Change the cooking water halfway through to reduce the gas-generating properties of the beans.)

2

When the beans is cooked, rinse it out in a sieve with hot water. dd salt to your taste and mash the beans using a food processor, potato masher or fork, to your desired consistency. I prefer a chunky texture.

To make the pepper sauce
3

While the beans is cooking, prepare the sauce.
Blend all ingredients except the soy sauce and spices into a smooth puree. Transfer to a large pot and leave to simmer uncovered for about 20 minutes. The puree should reduce, becoming steadily thicker.

4

Stir in palm oil, soy sauce, and spices. Leave to simmer another 15 minutes, stirring periodically to ensure it does not burn. The puree should reduce to a thick, pasty sauce. Turn off the heat when you are satisfied with the consistency.

Serve the sauce over hot bean mash, with a side of poached greens.

White bean mash with pepper sauce (ewa agoyin)