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Place beans in a large bowl and cover with water. Leave to soak overnight.
Drain the beans from their soaking liquid and transfer to a saucepan. Cover with water and bring to the boil, then simmer for 45 minutes to 1 hour until tender. Drain.
Meanwhile, heat the oil in a large saucepan over a low heat, add onion and cook, stirring, for 6-8 minutes until onion starts to turn transparent. Increase heat to medium and add the allspice, cumin, paprika, turmeric and 1 tsp each pepper and salt, and cook, stirring constantly, for 3-4 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the sugar and vinegar, and stir until the sugar dissolves, then cook, stirring frequently, for 15 minutes until reduced and sticky.
Add the tomato and 400ml water to the pan, increase heat to medium-high and bring to the boil. Cook, stirring frequently, for 6-8 minutes until combined.
Reduce heat to medium and add the drained beans. Cook for 15-20 minutes until the sauce has slightly reduced. Adjust seasoning and serve with toast.