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This Nigerian bean porridge recipe is delicious and a keeper. It’s tasty, soft and decadent the perfect combination of the perfect ingredients.
Beans is hardly a favorite in most homes but somehow I have succeeded in making this decadent beans porridge one of the favorite meals in mine. You won’t believe it but the kiddos love it too. Any one who tries this beans recipe never stays the same with beans. If you don’t believe me, I won’t say ‘ask the dishes’ like the candle in Disney’s Beauty and the Beast told Belle. Just try it and see.
Beans porridge always reminds me of the song below. If you know the song please join the conversation in the comments section.
There was a Hausa woman who eats beans everyday?
Every morning beans, everything afternoon beans,
Every evening beans, beans, beans?
All the day beans?
That was the song my mom used to sing to us to make us eat beans. Back in the day, we agreed to eat beans when my mom makes it but when someone else does it just didn’t taste right.While we were growing up, my mom was in school and beans was almost a daily menu in our home for its health benefit for growing children. Her busy schedule didn’t let her make the beans herself often hence our dislike for beans at that time.
We started enjoying beans when she finished school and started cooking the beans herself self. There are 3 beans master cooks I know, my mom, my mom-in-law and naturally me ?. Any other one na counterfeit ( ? running for cover).
Hubby and my kid brother claim to be masters too but I am still yet to see. These three beans porridge recipes are different and have their own unique tastes. Call it bias if you like but my decadent beans recipe is my top pick. I will be sharing the other two with you as time goes by so you can decide.?
You may be wondering, why use the word decadent…. Well because it is and you have to know the word to understand its relationship with this pot of beans.I used to think that only brown beans can be made into this delightful yumminess, but I have found a way to make this recipe with black eyed peas (white beans) and it’s a very good substitute. Because of the length of time it takes to cook beans, and because its my favorite meal ever no kidding, and because it freezes well, I usually cook a large pot and store some for later.
A Little illustration on how delicious this dish is.. When we were still living in Nigeria, a couple of Mr K’s very good friends came to visit and what I made for lunch that day was beans.. We offered and they accepted, but one of them (who happened to be the closer friend of the two ) I think probably accepted for curtesy sake because in his words he wasn’t a beans fan (which is not a surprise. like I said most people don’t like beans)
I smiled to myself and went on to get the food. By the time he tasted this beans oh my goodness, he couldnt stop saying how this was the best beans he had ever tasted lol and he confessed that he was reluctant to eat the beans in the first instance. Need I say our second friend was so deep into his own plate that our discussion was of no consequence to him lol. WELL that is the effect of my decadent beans porridge.
So are you ready to give this a shot? Let’s get cooking. We can continue my long story in the kitchen.
Hope you lovely people give this recipe a try. I can’t overemphasize how delicious it is. Looking forward to your comments below.
My Decadent Beans Porridge Recipe
- 4 cups Brown (honey beans)
- 3 medium Red Onions. (chopped)
- 2 bonnet pepper or Jamaican hot Pepper (reduce to 1 if you want to encourage your kiddos to give it a try)
- 1 cup Palm Oil
- Salt to taste.
- Measure out your beans, wash, put in a clean pot with water on the stove top and bring to boil.
- Once it boils, sieve out the water, add more water and rinse without rubbing then put back on stove. This helps to reduce the pesticides that may have been used during farming and also aids the expulsion of the gas that causes bloating for which beans is notorious for.
- When the beans starts to boil again, then add 1 cup of chopped onions and a table spoon of salt. (Or to your taste)
- As the water dries keep adding water to a level just above the beans, and keep checking the beans till it is cooked to a soft to touch but not mushy consistency.
- When the beans is soft to touch, (like the picture below) allow the water to reduce but not dry out. Then turn off the heat.
- Here's what makes the difference. The sauce A.K.A onion-pepper medley sauce
The sauce: Onion-pepper medley sauce
- While the beans is cooking, Put a clean sauce pan on the stove top and heat up the palm oil. (Be careful not to burn the oil)
- Pour in the remaining 31/2 cups of onions. You will hear the shhhhhh sound haha... You are on track. Stir a bit then add your chopped scotch bonnet pepper or Jamaican pepper.
- Keep stirring until the onions soften please don't leave your spot so it doesn't get burnt. Can you perceive the aroma now? Hmmmm..... I sure can. It should take about 4 minutes to get it soft and ready. Turn off the heat.
- Mix in the sauce with the beans, turn the heat back on but on low.
- Allow it to simmer for about 5 minutes on low heat until the porridge bubbles to the surface. Stir the beans well and turn off the stove
- Yep our meal is ready. Serve with fried or boiled plantain, fried or boiled potatoes or boiled yam. Enjoy!!!