2-1/4cupsBlack eyed peas( dirt removed and soaked overnight to help reduce the bloating effect of beans.)
2medium onions ( chopped and divided into two parts)
1cupPalm oil
1habanero pepper
2clovesgarlic crushed
salt to taste
Secret ingredient
Prevent your screen from going dark
Instructions
Rinse the soaked beans and put in your pot and add about 5 cups of water and start cooking.
When the beans starts boiling and the water has reduced, add one half of chopped onions, crushed garlic and salt and/or Bouillon powder to taste, then add the secret ingredient which is 2 packets of truvia sweetener. OR 1 Tbsp of granulated sugar. From here everything is same with my decadent beans porridge.
Lower the heat to medium low and continue cooking. Top up with a little water a little at a time and watch your pot closely until the beans is cooked through. It should soft to touch but not mushy (we are not making ewagoyin today).
While the beans is cooking prepare my ultimate sauce with which you would mix the beans when it is ready. Just saute the second half of the chopped onions and chopped habanero pepper in heated up palm oil.
When the beans is cooked don't allow the liquid to dry out completely. There should be little liquid remaining at the bottom of the pot.
Pour in the sauce you prepared and mix thoroughly. Allow to simmer on low for about 2 mins stir and turn off heat
This yummy goodness is ready for you to enjoy with plantains, yam, soaked garri, pap or even on its own.
Notes
Recipe notes* If you forget to soak beans overnight not to worry, When start cooking the beans and it begins to boil, Pour out the water, add more water, rinse without touching the beans. Pour out the water again, then add more and continue cooking. (This step is optional)Nutritional info for 5 servingsNutritional info for 6 servings
Nutrition
Nutrition Facts
Black eyed peas porridge
Amount Per Serving
Calories 563
* Percent Daily Values are based on a 2000 calorie diet.