Nigerian Stewed Beans
Thick, tender beans in rich palm oil with hot pepper and the spicy aroma of dried shrimp — a hearty home-style dish from Nigerian cuisine.
Ingredients
- black-eyed peas300 g
- water1200 ml
- onion1 pcs
- chili pepper1 pcs
- ground dried shrimp1 tbsp
- palm oil60 ml
- bouillon cube1 pcs
- salt1 to taste
Instructions
Sort through the black-eyed peas, removing any stones or damaged beans, then rinse them in cold water.
Transfer the beans to a pot, add 900 ml of water and the finely chopped onion. Bring to a boil over medium heat.
Cook covered for 45–60 minutes, until the beans are soft and easily mash with a spoon. If the water evaporates too soon, top it up with the remaining water in small amounts.
Once the beans have softened, add the finely chopped chili pepper, ground dried shrimp, crushed bouillon cube and palm oil. Stir gently.
Cover the pot and simmer over low heat for another 10 minutes, so the palm oil and seasonings soak into the beans.
Mash about a quarter of the beans right in the pot with a spoon, stir to a thick, creamy consistency, season with salt to taste and heat through for another 5 minutes.
Serve hot as a standalone dish; give it one more stir before serving so the oil is evenly distributed through the sauce.
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