Slow cooker black bean soup: Frejon

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It’s that time of the year when black bean soup is ever so popular in Lagos Island aka Isale eko in Nigeria. I have been itching to use my new slow cooker. In fact I have amazing slow cooker recipes lined up for you all so don’t forget to sign up so you don’t miss these juicy recipes.

Like I said I have been itching to use my slow cooker and this was a perfect opportunity to do just that.  Dear Frejon you won’t believe I just got to know about you last year. Me a confirmed beans lover. I happened to come across Frejon, a seasonal beans dish some where on Facebook and researched it on google and found some interesting info.

I was surprised hubby knew about it when I was discussing my plan on putting up a recipe for it. Hmmm where have I been. lol

This yummy black bean soup is  commonly eaten by the Portuguese and Brazilians. It was mentioned that it was introduced to the Nigerian culture by the returnee slaves from Brazil. Interesting..

I like to call this slow cooker black bean soup a Good Friday Delight because It is a meal eaten by Christian Lagosians especially Catholics on Good Friday. Which makes sense because the main protein on Good Friday is fish since abstinence from meat is encouraged during Lent especially on Good Friday. Frejon is eaten mainly with some peppered fish or fish stew and and a sprinke of garri ( cassava flakes)

Though this slow cooker black bean soup; Frejon is originally made from black beans and coconut milk, many recipes I saw online were made with different types of beans from brown beans to pinto beans to black eyed peas. I decided I would source the black beans and make this dish of which I am so curious to know how it tastes. I am hoping my family would  join me in this culinary adventure. I would have used the black eyed peas which they are more familiar with and are more likely to try but what’s the adventure if we don’t move a little away from what we are used to. Keeping my fingers crossed. Wish me luck…….

I have tried making moin moin with coconut milk and it turned out great so I see no harm in giving this a try. Have you tried Frejon before. How did you enjoy it? Oh well! We are about to find out?. Let’s get cooking.

Love,

Update:

The slow cooker turned out to be perfect for this black bean soup.  My son loved it. he actually called it some kind of dessert. it tasted really nice. hubby was all about the peppered fish combo. My daughters were not fans but I think I enjoyed mine. I will be using black beans a lot in my kitchen these days. Stay tuned for more. Have you tried Frejon or any black bean soup. Would love to hear all about it.

Hope you get to try this slow cooker black bean soup (frejon) this Good Friday and if you do, I Would love for you to rate it and tell me what you think in the comment section. You can share your amazing creations with me by posting on instagram with #mydiasporakitchen.

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Print Recipe

5 from 1 vote

Slow Cooker Black Bean Soup; Frejon

Prep Time10 mins

Cook Time4 hrs

Total Time4 hrs 10 mins

Course: Main Course

Cuisine: Nigerian: Yoruba, Portuguese

Servings: 8

Calories: 329kcal

Author: Chichi Uguru

Ingredients

• 1 lb Black beans
• 1 can 400ml coconut milk
• 40 g of sugar or to taste.
• Salt to taste
• 1/4 tsp ground cloves

Instructions

For Slow Cooker

• Wash beans and transfer into the slow cooker
  
• Add 400ml of coconut milk and ground cloves
  
• Add 4½ cup of water
  
• Cook on high for 4 hours or on low for 6 hours
• Turn off slow cooker, then add sugar and salt
  
• With a hand blender, blend beans till smooth.
  

For Stove top

• Wash and boil beans without salt until really soft.
• Allow to cool, then blend till smooth in a blender or food processor with the coconut milk.
• Pass through a sieve to get it a little bit smoother and to get some chaff out.(If your blender didn't get it as smooth as you would like.)  You will need a spoon to help you while you sieve.
• Pour your sieved beans back into the pot, add  sugar, and some salt. Then cook on low heat while stirring constantly until it thickens like a light porridge.
• Turn off heat and allow to cool.

Serving suggestions

• Serve with a topping of more coconut milk
• With a side of peppered fish and garri

Notes