Koki beans | The Vegan Society

Ingredients

• 350g dry black eye beans – allow to soak in cold water for at least 4 hours or overnight until the beans double in size.
• ½ medium-sized onion – roughly chopped
• ½ Scotch bonnet or habanero pepper (optional)
• 300 ml water – might not need all of this
• 40 ml vegetable oil
• 1 tsp tomato paste
• 100g kale – roughly chopped
• 2 teaspoon vegetable bouillon
• 1 ½ tsp salt – or to taste