Terrine of Black-eyed Beans RecipeOrigin: Ghana Period: Traditional |
Ingredients
400g dried black-eyed beans 
Terrine of Black-eyed Beans Preparation:Method:To prepare the black-eyed beans: Soak the beans over night. Drain the beans then, the following day crush lightly with a rolling pin or potato masher to loosen the skins. Rub the beans firmly between your hands to slough the skins off. Add to a pot along with plenty of water. Swirl to loosen the skins and allow them to rise to the top of the water. Add more water and simply allow the skins to drain away. Continue rubbing the beans and raising the skins away until all the skins have gone. Combine the beans, onion, tomato paste and chilli in a pestle and mortar or food processor and render to a smooth paste. At this point add the oil, Maggi cube and the curry powder. Combine the chopped onion and bell pepper in a bowl then grease a breat tin. Pour about 350ml or the bean puree into the bottom of the pan. Layer half the prawns over the top, followed by half the bell pepper and onion mix. Add 250ml of the bean puree on top then arrange the eggs and meat over this, followed by 240ml of the bean puree. Add the remaiing prawns and then the remaining onion and bell pepper mix. Cover with the last of the bean puree. Top the mix with a cover of aluminium foil then place in an oven pre-heated to 170°C and bake for about an hour. Take off the cover and continue baking for a further 15 minutes, or until the top is nicely browned. |
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