I love stewed beans. Or Jollof beans as we would call it in Nigeria. Beans cooked in a tomato sauce. Except my sauce is more onions and peppers than tomatoes. But it still ends up with the Jollof ‘hue’, a cross between deep orange and red. Jollof. Today, I share my beloved recipe for ‘stewed’ beans: Brown beans pre-cooked, then finished in an oniony sauce, reddened with palm oil. This bean dish can be cooked with white or brown beans. I prefer brown beans especially a variety known by the Yorubas as ‘Oloyin’, meaning honey. Of sweetness. Because beans take a while to cook, I often make a large batch and then portion into small containers for deep freezing.
Ingredients1kg brown beans1 cup palm oil4 cups tomato mix (onions, fresh tomatoes and pepper)6 tablespoons ground crayfish Salt, to taste Dry pepper, to taste
Top Tip If you can, soak beans for at least 4 hours or overnight prior to cooking, then discard water. This will aid the digestibility and reduce incidents of flatulence. Discard the water after soaking. I like the blend of tomatoes, onions and pepper to have more onions than anything else. This lets the taste of the beans shine through. In my humble opinion. Don’t salt the beans till the second step or it’ll harden prematurely, before it’s fully cooked – and also take a long time to become soft.