Wednesday, 3 January 2018



Cuisine: Nigeria
Preparation Time: 5 hours
Cooking Time: 1 hr
Recipe by: Jumbite Cookbook
Servings: 4


500g brown Beans/Black eyed beans (picked)
2 medium  Onions, (chopped)
6 medium Tomatoes,
5 Tbsp red Palm Oil
1/4 cup Crayfish, (grinded)
1 tbsp dry Pepper/chili Flakes
1 tsp Salt
2 stock cubes

1. Soak beans in cold water for 5 hrs or overnight.
2. Discard water and transfer beans to a medium pot and fill with water.
3. Boil the beans for 5 mins on high heat, remove from heat and rinse with cold water, set aside.
4. In a blender, blend tomatoes till puréed and bring to boil till all the water in the puréed tomatoes dries up. Set aside
5. Sauté the chopped onions for 2-3 mins without water on medium heat till golden brown ( slightly caramelized). Set aside
6. Transfer beans to a cooking pot, fill with water to cover beans and cook on medium heat for approx. 30 mins, or until completely soft. Pick one bean and mash with your finger to be sure it's completely soft.
7. Once the beans is soft, season with salt and cover for water to completely dry up. Set aside.
8. In a saucepan, add palm oil and allow to heat up on medium heat till oil is clear and start smoking. Reduce heat to low. (P.S: turn off smoke alarm before heating oil).
9. Add caramelized onion to oil and stir continuously till onions is fully caramelized (dark in color).
10. Add the parboiled tomatoes and continue stirring till the tomatoes blend fully with the onions then add ground pepper, crayfish, stock cubes and salt to taste. Stir well to blend together.
11. Add 1-2 tbsp of water to the stew (optional) and bring to boil for 3 mins. Remove from heat.
Serve the boiled beans with the Agoyin stew and fried plantains.

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