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Black eye beans à la shack

Charita Jones from Great Food Live
Charita Jones celebrates soul cooking with fiery chillies, colourful peppers and heaps of black-eyed peas...

Black eye beans à la shack

Method

1. Preheat the oven to 180C/gas 4.

2. Heat the oil in a frying pan, and gently fry the onions, peppers, garlic, and courgette for about 10 minutes, until softened.

3. Add the tomatoes, and season with salt, pepper, Cajun seasoning, and chilli flakes or chopped green chilli.

4. Add the sweetcorn and black eyed beans and simmer for 5-10 minutes, until the sauce has thickened. Tip this mixture into a heatproof bowl.

5. Sprinkle the top with cheese and bake for about 10 minutes, until the cheese has melted.

6. Scatter with chopped coriander, before serving with boiled rice.

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Serves: 4

Prep: 20 min
Cook: 40 min

Ingredients
2 tbsp Olive oil
1 onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1 garlic clove, chopped
1 courgette, diced
1 x 400g tinned chopped tomatoes
1/4 tsp salt and pepper
1/2 tsp Cajun seasoning
1 pinch chilli flakes, or 1 small green chilli, chopped
1 x 200g can Sweetcorn
1 x 400g can black-eyed beans, drained
100g Cheddar cheese, grated
chopped coriander, to garnish
boiled rice, to serve