Ingredients:
1 tin (400g) red kidney beans
2 whole green chillies
2 tsp finely-grated fresh ginger
5 garlic cloves, finely chopped
1 small onion, finely chopped
4 ripe tomatoes, cut into wedges
1/2 tsp sea salt
oil for frying
1/2 red onion, cut into fine strips for serving
2 x 3cm pieces of green banana, steamed to cook
salt and freshly-ground black pepper, to taste
Method:
Drain and wash the kidney beans then turn into a blender. Pour over enough water to cover the beans by 2cm then pulse to chop and process until smooth.
Heat 100ml oil in a frying pan over medium heat. Add the chopped onion and fry for about 4 minutes until softened then add in the two whole green chillies. Stir-fry for 2 minutes then add the ginger and garlic. Stir fry for 1 minute then add in the tomato wedges.
Fry, mashing the tomatoes with a spoon, for 2 minutes then season with the salt. Cover with a lid an allow the ingredients to steam for 5 minutes, until the tomatoes are soft and have begun to break down. Mash the tomatoes with the back of your spoon and continue cooking for about 3 minutes to remove the excess moisture.
At this point pour in the bean purée. Stir well to combine, then bring to a simmer. Keep cooking, stirring frequently, until the mixture thickens to your liking. Season to taste with salt and black pepper
Using a ladle, divide the fuul mixture between two serving bowls. Sit a steamed piece of green banana in the centre, garnish with the red onion strips and serve.
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