You’ll Need
For the Bean Loaves
300g dried black-eyed peas, soaked overnight
1 red pepper, roughly chopped
1 onion, roughly chopped
1 small tomato, roughly chopped
1 Scotch bonnet, deseeded if preferred
2 tbsp vegetable oil
200-250ml warm vegetable stock
1 tsp smoked paprika
1/2 tsp dried thyme
1 tsp sea salt
4 eggs, hard-boiled and quartered
Optional but dangerous
Tomato pepper sauce
Freshly cooked rice
Steamed greens
Equipment
Four lightly oiled 450ml heatproof ramekins and foil
Method
Rub the soaked peas between your hands in plenty of water, skimming away as many loose skins as practical, then drain.
Blend the peas, pepper, onion, tomato, Scotch bonnet, oil, 200ml stock, paprika, thyme and salt until very smooth.
Whisk the batter vigorously for 2 minutes. Add more stock only if it is too stiff to fall slowly from a spoon.
Divide between the ramekins, filling each no more than two-thirds full, and press two egg quarters into each.
Cover every ramekin tightly with foil and preheat the air fryer to 165°C.
Air fry for 32-38 minutes until firm and 75°C in the centre.
Rest covered for 5 minutes, then run a knife around each loaf and turn out.