BEANS PORRIDGE

INGREDIENTS:

Servings: 8 people

-4 cups Honey beans/ Nigerian brown beans/ Black eyed peas

-¼ cup palm oil

-4 Roma tomatoes

-4 scotch bonnet peppers

-1 Large red onion

-1 Large bell pepper

-5 tbsp Ground dried shrimp (aka cray fish)optional

-3 tsp Shrimp bullion can be substituted with vegetable bullion if vegan

-Salt to taste

INSTRUCTIONS

-Rinse the beans and place in a deep pot with 7 cups of water.

-Boil the beans on medium heat until it becomes soft, it could take about 40 mins. If you are using black eyed peas, it might take a little longer.

-While the beans are boiling, blend the tomatoes, peppers, and onions and set aside

-Once the beans are softened from boiling (do not drain the water), turn the heat down to low, the pour in the blended tomatoes into pot.

-Allow the beans to cook for an additional 10 minutes with the tomatoes, then add in the crayfish, bullion and palm oil. Stir, and cook for another 10 minutes.

-Season the beans with salt to your taste. Turn off the heat, and allow to sit for 5 minutes before serving

Please note: 

-You can add smoked fish to garnish the beans and get a better taste.

-The beans tend to thicken once they cool. If you prefer your beans lighter, add a little more water an reheat.

-Serve.