Beans and Plantain (Beans Porridge) Recipe
1 hr 25 minsEasy4 servingsNigerian
Creamy palm-oil beans porridge cooked until soft and served with sweet fried ripe plantain.
Prep 10 mins · Cook 1 hr 15 mins · Total 1 hr 25 mins
Ingredients
- Brown or black-eyed beans – 2 cups
- Palm oil – 1/3 cup
- Onion – 1
- Scotch bonnet – 1
- Crayfish powder – 1 tbsp
- Seasoning cube – 1
- Ripe plantains – 2
- Vegetable oil – for frying
- Salt – to taste
Equipment: Pot (or pressure cooker), Frying pan
Step-by-Step Instructions
Cooking mode · Step 1 of 425%
Cook the beans
Rinse beans and boil in plenty of water until very soft, 60–70 minutes, topping up water as needed.
Cook the beans
Rinse beans and boil in plenty of water until very soft, 60–70 minutes, topping up water as needed.
Season
Add chopped onion, blended scotch bonnet, palm oil, crayfish, seasoning and salt. Simmer 10 minutes, mashing some beans to thicken.
Fry the plantain
Slice ripe plantains diagonally and fry until caramelised on both sides.
Serve
Spoon porridge into bowls and serve with plantain on the side.
Cooking Tips
- A pressure cooker cuts the beans' cooking time to about 25 minutes.
Substitutions
- Use vegetable oil plus a little paprika if palm oil isn't available.
