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  • 6
  • Easy
  • Dairy free
  • 30 minutes, plus overnight soaking time
  • 1 1/2 hours
  • Woolworths Boplaas Tinta Barocca

I’ve always been fond of Ghanaian cooking. It’s simple and satisfying, and these rich, smoky stovetop beans are really versatile. They can be prepared ahead and freeze well. Best enjoyed with a side of fried plantain and steamed rice.


  • 270 g dried black-eyed beans, soaked overnight (you can use any beans you have on hand)
  • 1⁄4 cup red palm oil (available at most African grocery stores)
  • 120 g Woolworths smoked pork rashers, chopped
  • 1 red onion, chopped
  • 1 habanero chilli, finely chopped
  • 15 g ginger, peeled and grated
  • 2 cloves garlic, finely chopped
  • 1 t cayenne pepper
  • 4 large tomatoes, roughly chopped
  • 1 cup tomato purée
  • 50 g tomato paste
  • 1 T brown sugar
  • sea salt, to taste
  • freshly ground black pepper, to taste

Cooking Instructions

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.

Find more pork recipes here. 

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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