Lagos Mashed Beans in Smoky Pepper Sauce

Rinse the black beans and pick through to remove any debris.

Place beans in a large pot with 4 cups fresh water. Bring to a boil, then reduce heat to medium-low.

Simmer uncovered for 45 minutes until beans are completely tender, adding more water if needed. Season with 1 teaspoon salt halfway through.

Drain any excess liquid but reserve about half a cup of the cooking liquid. Set beans aside.

Dice the yellow onion and bell pepper. Mince the garlic and grate the fresh ginger.

In a large Dutch oven or heavy-bottomed pot, heat sunflower oil over medium-high heat until shimmering.

Add diced onion and cook for 5 minutes until softened and translucent.

Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.

Add chopped plum tomatoes and cook for 8 minutes, breaking them down with your wooden spoon until they release their juices.

Pour in the tomato sauce, then add cayenne pepper and smoked paprika. Stir well to combine.

Reduce heat to medium-low and let the sauce simmer for 10 minutes until it thickens slightly and the flavors meld.

Add the cooked beans to the smoky pepper sauce. Stir to coat everything thoroughly.

Using the back of your wooden spoon or a potato masher, mash about two-thirds of the beans directly in the pot while leaving some intact for texture.

Pour in the reserved bean cooking liquid and stir to achieve your desired consistency. The dish should be thick and creamy.

Taste and adjust seasoning with remaining salt. Let everything simmer together for 5 more minutes to allow flavors to marry.

Remove from heat. Chop the fresh cilantro and sprinkle generously over the top as garnish.

Serve hot in deep bowls with fried plantain or crusty bread on the side.