God knows I love beans, honestly if I could only cook with one ingredient for the rest of my life it would most likely be beans.
I can’t even begin to count the number of incredible beans recipes I have on this blog, from Moimoi, to akara, to rice and beans (plain), rice and beans (coconut), rice and beans (jollof), Gbegiri, agoyin beans etc.
What defines a great dish of beans for me is texture, the beans should be super soft without being all mushy. My number one trick to achieving this is soaking . This greatly softens the beans making it cook faster without breaking apart. There are also other health benefits including potential reduction to the flatulence effect of beans.
So here is how to go about cooking that perfect Nigerian Stewed beans
- 3 cups cleaned beans (brown or black eyed)
- 1/3 cup palm oil
- 2 tbspn coconut oil (optional)
- 1 large onion (minced)
- 1 cup stew base (substitute 1-2 tbspns ground pepper)*
- 1 tspn ginger powder
- 1/3 cup crayfish powder
- 2 maggi cubes (optional)
- Salt – to taste
*You can blend 2 bell peppers, 1 hot pepper and 1/2 small onion as an alternative.