Gluten-Free Moi Moi with Olive Oil
Blended black-eyed beans steam into a firm, protein-rich moi moi seasoned simply with olive oil and pepper.
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.
Ingredients
- 2 cups black-eyed beans — soaked and peeled
- 1/2 cup red bell pepper — chopped
- 1/4 cup onion — chopped
- 1/4 cup olive oil
- 1 teaspoon salt — to taste
- 1/4 teaspoon black pepper — freshly ground
- 1 cup water
Instructions
- 1Blend soaked and peeled black-eyed beans with red bell pepper, onion, olive oil, salt, black pepper, and water until smooth.
- 2Pour the mixture into greased ramekins, molds, or foil containers.
- 3Steam the Moi Moi for 40–45 minutes until set and firm.
- 4Allow to cool slightly before serving.
- 5Serve warm as a gluten-free, protein-rich meal.