Ewa Agoyin

Instructions

1. Pick over 110 g of dried honey beans for stones, rinse them in two or three changes of cold water, then cover generously with cold water and leave to soak for 2 hours. Drain.
2. Put the drained beans in a heavy saucepan with 700 ml of water, bring to the boil over high heat, skim off any foam, then lower to a bare simmer, cover loosely and cook for 60-75 minutes. Stir now and then and top up with a little boiling water if the pan runs dry, the beans are ready when the skins have split and the grains crush to nothing between your fingers.
3. Add 0.5 tsp of salt and beat the beans hard with a wooden spoon against the side of the pan for 2-3 minutes to a thick, coarse purée, some whole beans should remain. It should fall slowly from the spoon; loosen with a splash of hot water if it stiffens. Cover and keep warm over the lowest heat.