OMG! I didn’t think I will ever be so kind to share this recipe with anyone. I make the best beans in town_ NO CAP! If you want to make amazing beans porridge, just continue reading.
This is the list of everything I used
- 1 big white onion
- 2 medium red capsicums
- 1 medium red bell pepper
- Fresh scotch bonnet
- Fresh tomatoes
- Seasoning cubes
- Ground crayfish
- Palm Oil
- 3 1/2 cups of brown beans
First lets talk about the ingredients. When you go to the market, you’ll see various types of beans and this can sometimes confuse your choice. I have made beans porridge with all types of beans, from black eyed to honey, to light brown and even dark brown. The best for me is the dark brown beans that you see in the photos below 👇🏽
Lets also talk about the tomatoes. Tomato is such an important ingredient, that if picked wrongly, can negatively affect the taste of the food. I have made tomato mistakes 4 times and I can tell you it’s not funny. The sellers will not tell you this, so you need to be able to know the good tomatoes by simply looking.
In hausa, I think it’s called “tsami”. Any tomato that has tsami will mess up your food. I must also tell you, during the blending of the tomatoes and all the peppers, try not to add any water. If you have a food processor, then that’s easy. If you don’t have one, try to chop all the tomatoes by hand before moving everything to the blender. Trust me, avoiding putting any water is worth it.
Also, people cook beans differently. But for me, a good 40-50 minutes in a pressure cooker works best.
The advantage of cooking beans in a pressure cooker isn’t just about the time. It is also about the even distribution of heat which causes the grains to be cooked evenly. It is about the soft and whole state the beans is left at the end. Soft and whole_ meaning it is not broken into tiny bits, but soft and still in its original shape.
Into the pot, I pour palm oil. The onions go in first. The heat is medium-low. I stir the onions continuously until I perceive that fried onions aroma. Am sure you know the aroma I am talking about.
Next, I go in with the tomato-pepper mixture. I put salt to taste, seasoning cubes and the crayfish. I give it a good stir and allow this mixture to cook a bit. Do not let it dry out completely.
Next up, I fold in the beans in small batches, while I stir it nice and slow. At this point, you can check for salt if there is need for any adjustments. If none, reduce the heat and cover for another 10 minutes and you are done.
You can serve this with anything you like_ chicken, peppered meat, fried plantain, fried yam. Just anything you like. Stick around this blog, because I have so many other recipes to share. Bye ❤️