Savoury Peanut Beans & Sesame Eggs

Steps

1. Finely mince the lemongrass and scotch bonnet chilli. Finely grate the garlic and ginger.
2. Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the lemongrass, ginger, garlic, scotch bonnet, and tomato purée; fry 3-4 minutes until the tomato purée darkens.
3. Pour in the water, butter beans with their liquid, and stir in the peanut butter. Bring to a boil, then reduce heat to low and simmer until ready to serve. Season with salt and pepper, adding more water if needed.
4. Meanwhile, bring a saucepan of water to a boil. Gently add the eggs and cook for 7 minutes. Transfer to a bowl of ice water for a couple of minutes, then peel.
5. Roll the peeled eggs in the toasted sesame seeds until fully coated.
6. For the slaw, finely shred the cabbage and pick the mint leaves. Toss in a bowl with the vinegar, olive oil, and sesame seeds. Season with salt and set aside.
7. To serve, spoon the peanut beans into bowls. Halve the eggs and place on top along with the minty cabbage slaw.