Ewa Agoyin

Method

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.