• Decant excess water from soaked beans,then rinse lightly careful not to peel the beans.
• When the beans begins to boil, add half of the chopped onions, sweetener and salt / bouillon to taste.
• Cook till beans is well cooked and soft but not mushy. While the beans is cooking, prepare the sauce.

The Tomato/pepper sauce:

• Wash tomatoes and peppers then blend coarsely.
• Heat up Palm oil in a sauce pan, Please watch closely. Saute the other half of the chopped onions with the crushed garlic till onions become translucent
• Pour in the tomato/pepper blend,then the crayfish. Stir in and Cook sauce till it reduces in size (water has evaporated) and is well fried. Then turn off heat.

Bringing its all together

• When the beans is well cooked, and soft to touch, reduce heat and mix in the sauce with the cooked beans until well blended.
• Turn off heat.
• Serve with fried plantains which happens to be the second 'red' in 'Red-Red' 
• Or serve with sprinkle of garri  (cassava flakes) over the beans.