Growing up, we were taught to eat beans if we wanted to grow taller. It has nutritional benefits; it is a good source of protein, iron and fibre. Beans porridge is a meal that is affordable, healthy, and easy to cook. It is especially important for vegetarians and weight watchers. Cooking beans is time-consuming depending on the age of the beans but if you use a pressure pot, it will cut down the time tremendously. Beans also cause “gas problems’’ for some people, soaking overnight or at least 8 hours helps reduce this. The beautiful thing about this menu is not only those it tastes delightful, but you can also enjoy it with either Ogi, Garri, Agege Bread, or even Vegetable Sauce. Now doesn’t that sound interesting? Ok buddies, let’s cook.
3 cups of brown beans
2 cooking soon of Red palm oil (enough to colour)
Tiger Chili Pepper
4 scotch bonnet pepper
Tiger Basil leaves
2 tablespoon of ground crayfish
1 Large bell pepper
Salt to taste
Larsor chicken seasoning
3 ripe Plantain
In a pot, add the beans and pour water up to the level of the beans and start cooking. Add more water from time to time till properly cooked.
While the beans are boiling, blend the tomatoes, peppers, and Vegeta Onions and cook for 10 minutes and set aside.
In a saucepan, pour vegetable oil heat it and fry your diced plantain until slightly brown.
In another pot, add 2 cooking spoon of red oil, Vegeta Onion, ground crayfish, Tiger Chilli Pepper Powder, Larsor Chicken Seasoning and Salt to taste, cook for 5 minutes.
Add sauce to the beans, Tiger basil leaves, stir thoroughly and it’s ready.
Serve hot with the dodo.
Beans tend to thicken once they cool. If you prefer your beans lighter, add a little more water and reheat.