“Beans Porridge”- A new look.

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So whenever I find myself missing Nigeria, I usually find relief by preparing and feasting on a typical Nigerian dish. This beans porridge dish is a result of one of those Naija sick days. I know that most people don’t find beans appealing, mainly because of its “bloating and gas emitting properties”…lol. Nevertheless, beans still has some major benefits;it aids digestion, bowel movement, and is a good source of protein and fiber. Since beans is not a favorite dish for quite a number of people, I hoped the food presentation here would somewhat inspire you to try cooking beans sometime in the near future:)

I still find it hilarious that my mum could barely get me to eat beans porridge when I was little, but now today I’m putting up a blog post about beans.

So to the recipe;

Pls note, that for this particular recipe, I made a sauce to go with the porridge

The Recipe

  • Serves 3-4
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Total time 35 minutes
  • Meal type: Main Course
  • Side Dish: Soaked Garri
  • Misc: Serve hot/warm
  • Country/Region: Nigeria

INGREDIENTS

For the beans porridge

  • 1 cup of beans (I used black eyed peas for this recipe)
  • 2 medium sized potatoes
  • 1 plantain (I prefer ripe ones)
  • 1 onion
  • Knorr cubes (2-3)
  • Olive or canola ol
  • Salt
  • Pepper

For the sauce

  • 1/4-1/2 cup of palm oil
  • 2 large tomatoes
  • 1 onion
  • Curry
  • 1 red pepper

PREPARATION

  • Wash your beans
  • Peel and dice your onions and tomatoes
  • Peel and chop your potatoes and plantain into 1 inch cubes

COOKING DIRECTIONS

  1. Put your beans into a pot with water twice the quantity of the beans.Turn your stove on medium heat and keep checking it and adding water till the beans is almost cooked
  2. When you feel the beans is are almost cooked, add your salt, dry pepper, two knorr cubes,chopped potatoes and plantains. Remember to cut the potatoes into little pieces so that they get soft quickly
  3. Once the potatoes are soft enough, add your olive/canola oil and onions and mix everything . Let the dish boil for about 2 more minutes and then turn the stove off.
  4. For the sauce,pour your palm oil into a frying pan, let it heat up. Once it has reached your desired temperature, add the onions and pepper. Let them fry for about 2 mins
  5. Then add your chopped tomatoes, red pepper, knorr cube, salt and curry. Let this fry for about 5-7mins, stirring the sauce occasionally. I usually take my sauce off the stove once my sauce starts tasting less like tomatoes and more like stew.
  6. Finally, serve some beans onto your plate, pour some sauce over it, throw some already cooked green peas for colour and BON APPETIT

Please note: 

The typical Nigerian beans porridge is cooked with palm oil. However, I learnt this method from my mum and prepare it on days when I have more time to spend in the kitchen.

Sometimes I add crayfish and dryfish (smoked catfish) to my beans porridge dish. Its all about my mood.

2 thoughts on ““Beans Porridge”- A new look.

  1. Girl this looks too fancy to b called beans porridge. It needs a jazzy name like …bean spazza, bean borsché or something. Great pic . Can’t wait to c what u’d do with ur native rice !

    1. Girl, I trust you to always come up with catchy names. So feel free to make input. BTW, the native jollof recipe is out on the blog.

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