Ingredients
- 2 tins of kidney beans
- 1 tin butter beans
- 1 white onion, diced
- 3 garlic gloves, crushed and chopped
- 1 scotch bonnet pepper, diced
- 1 tbsp of tomato puree
- 1 canned chopped tomatoes
- 2 bell pepper, roughly chopped
- 1/4 cup of sunflower oil
- Goat meat (you can use any meat of your choice and any quantity), chopped into smaller pieces
- 1 tsp thyme, 1/2 tsp curry powder, 1 tsp of dried rosemary
- 3 knorr cubes
- Pinch of salt
- Puff puff, to serve
Preparations
In a medium pot, add the meat, season with thyme, curry, rosemary, 2 knorr cubes, pinch of salt and a cup of water. Cook until tender. Remove the meats, fry and set aside. Freeze the meat stock for future use
Drain the beans, rinse with warm water and set aside. In a pot, add the oil and heat up for few seconds, then add the onion and garlic. Fry for 2 minutes.
Then add the tomatoes, the puree, scotch bonnet and the remaining knorr season and bring to the boil and allow for 10 minutes, then add the drained beans.
Cook for 5 minutes, add the meat, then reduce the heat, cover the pot and leave to simmer for about 20 minutes. Ladle the mixed beans into a bowl and serve hot with puff puff.
Enjoy
