Nigerian Beans with Fried Plantain Recipe

Ingredients

• 2 cups Black-Eyed Beans (rinsed and drained)
• 1 piece Scotch Bonnet Pepper (seeded, roughly chopped)
• 1 large Onion (peeled and sliced)
• 2 tsp Salt (adjust to taste)
• 2 tbsp Crayfish (dried, ground)
• 200 g Smoked Fish (cut into bite‑size pieces; can be stockfish or mackerel)
• 1/4 cup Palm Oil (refined red palm oil)
• 2 large Ripe Plantain (peeled and sliced diagonally)
• 6 cups Water (for boiling beans and adjusting stew consistency)

Instructions

1. Rinse and Boil Beans

   Rinse the black‑eyed beans under running water, then add them to a pot of boiling water with 1 tsp salt. Boil for 15 minutes.

   Time: PT15M

   Temperature: high heat

2. Drain and Rinse Beans

   Drain the beans in a colander, discard the cloudy water, and rinse the beans with warm water to remove excess starch.

   Time: PT5M

3. Fry Smoked Fish

   Heat a small amount of oil in a pan over medium‑high heat. Add the smoked fish pieces and fry until the surface is dry and slightly crisp, about 5 minutes. Remove and set aside.

   Time: PT5M

   Temperature: medium‑high heat

4. Blend Pepper, Onion & Crayfish

   In a blender, combine the scotch bonnet pepper, half of the sliced onion, and the dried crayfish. Blend to a coarse paste.

   Time: PT5M

5. Fry Onion in Palm Oil

   Place the palm oil in a clean pan and heat over medium heat until it becomes clear. Add the remaining sliced onion and fry until the onion is dry and slightly caramelized, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Cook Beans with Pepper Mix

   Return the rinsed beans to the original pot, add the blended pepper‑crayfish paste, a splash of water if needed, and cover. Cook on medium heat for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: medium heat

7. Add Fried Onion & Crayfish

   Stir the fried onion (with palm oil) and the remaining ground crayfish into the bean mixture. Cook for another 3 minutes to meld flavors.

   Time: PT3M

   Temperature: medium heat

8. Add Fried Fish and Finish

   Gently fold the fried smoked fish into the beans, sprinkle a little extra salt if needed, cover and let simmer for 5 minutes.

   Time: PT5M

   Temperature: medium heat

9. Fry Plantains

   In a separate pan, heat oil over medium heat. Add the sliced plantains and fry until golden brown on both sides, about 10 minutes total. Remove and drain on paper towels.

   Time: PT10M

   Temperature: medium heat

10. Plate and Serve

    Transfer the beans to a serving bowl, arrange the fried plantain slices alongside, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g