Nigerian Adalu-Inspired Beans

Meanwhile, halve, peel and slice the red onion as thinly as you can.

Pop half the onion into a small bowl and add the red wine vinegar and half the sugar (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Peel and grate the garlic (or use a garlic press). Drain and rinse the mixed beans in a sieve. Pop half of them into a bowl and roughly mash with the back of a fork. Drain the sweetcorn.

Roughly chop the coriander (stalks and all).

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the remaining onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the remaining sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Add the garlic, West African paste and smoky base paste. Fry, stirring constantly, for 1 min. 

Add the water for the sauce (see pantry for amount), remaining vegetable stock paste, beans and sweetcorn to the onion.

Stir well to combine. Bring to the boil, then simmer until slightly thickened, 10-12 mins. 

When the beans are almost ready, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Meanwhile, stir the butter (see pantry for amount) into the beans. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.