Description
Learn how to cook Nigerian beans porridge with my one-pot easy and tasty beans recipe, hands down the easiest beans porridge recipe!
Ingredients
Scale
- 2 lbs. of black-eyed peas or two 16 oz. bags of black-eyed peas
- 1 big bulb of onions (chopped)
- 3 cloves of garlic (diced)
- 3 small fresh bell pepper
- 1 (6 OZ) tin tomato paste
- 1/3 cup of EVOO (any oil really)
- ¼ ground crayfish (optional; didn’t add it to the video recipe)
- 1-tablespoon salt
- 1-tablespoon curry powder
- 4 cubes of Maggi
- 1 teaspoon of dry thyme
- ½ teaspoon of crushed red pepper
- ½ teaspoon black pepper
- 8 cups of water
Instructions
- Precook beans in boiling water for 8-10 minutes. Wash thoroughly for about 6-7 times until water is clear, then set aside.
- Get a big pot or pan; add the beans and all the ingredients.
- Then add 5 cups of water. Give the pot a good stir and cover.
- Cook on the stove at medium for the next 1 hour and 30 minutes stirring from time to time to avoid burning your food.
- After about the first 30 minutes and as the water starts to reduce add the remaining 3 cups of water and keep cooking.
- Be sure to taste your food and continue to cook until the beans are soft and tender or for the next one and half hours.
- When your beans are ready, serve it by itself, with rice or avocado.
- Garnish with spring onions.
- Bon appetite.
Notes
I usually use black-eyed peas for this recipe, not sure how the result would be on other kinds of beans.
