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Nigerian Beans Porridge (Slow cooker recipe)
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Servings:
Author:
Course:
Main Course
Cuisine:
African
đ§ Ingredients
4 Cups
Honey Beans (or your choice)
1
Habanero/Rodo
1 Small
Red bell pepper
2
Onions (Divided)
1/2 Cup
Palm oil (use less or more)
Seasoning bouillon powder or cube
1 Tablespoon
Crayfish (optional)
1
Baked fish, shredded (optional)
Salt to taste
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Instructions
1
Pick the beans and rinse.
Remove the pepper stalks and deseed the red bell pepper, rinse. Cut one onion in
half and blend the pepper.
2
In a large saucepan or pot, add the beans and cover with enough water. Boil for
5 minutes and drain.
3
Rinse the beans again and pour into a slow cooker pot.Â
4
Add the blended pepper and 5 cups of water. Slice one onion into the beans
mixture and cover.
5
Boil until it tenders. It takes 5 hours on high heat.
6
When it about the last 30 minutes, add the seasoning bouillon powder,
shredded fish, and salt. Cover and continue the cooking.
7
Place a pan over a medium-high heat and add the palm oil and heat. Add the
crayfish (if you're using) and the sliced onion (the remaining half) and saute
until it fragrant.
8
Add the palm oil mixture to the beans and mix thoroughly.
9
Check for the seasoning and adjust if needed. If the beans are too thick for
your preference add half a cup of water (more or less) to the consistency you
want.
10
Beans with plantain. Enjoy!
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