Beans recipes
1 1/2 hours
Red-red

1. Drain the beans and boil until tender but still firm, about 21⁄2 hours. Set aside until ready to use.
2. Heat the palm oil in a non- stick pan. Add the pork rashers and cook until the fat is rendered and the rashers are crisp.
3. Add the onion, chilli, ginger and garlic and sweat over a medium heat for 5 minutes. Stir in the cayenne pepper, then add the tomatoes.
4. Stir in the tomato purée, tomato paste, sugar and beans. Stir well to combine and simmer for 30 minutes. Season to taste.
Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana