Gluten-Free Moi Moi with Olive Oil

Moi moi is traditionally made from black-eyed beans blended smooth, and this version keeps that base intact while using olive oil in place of any other fat, then steaming the mixture in molds until it sets firm. Soaking and peeling the beans ahead of time is the most time-consuming part, but it's what gives the finished moi moi its smooth, even texture.

Because the entire recipe is built on beans, pepper, onion, and oil — with nothing derived from wheat — it's naturally gluten-free without needing any substitution. The beans also make this a genuinely protein-rich dish, closer to a main course than a side.

Let the moi moi cool slightly once it's out of the steamer before turning it out, then serve warm.