Nigerian Fried Beans
Nigerian fried beans turns plain boiled beans into a full, savory dish by finishing them in a fried tomato and onion base. Ground crayfish gives the pot a deep, savory note that stock cubes alone cannot, and quickly cooked carrots, green beans and peas keep some bite against the soft beans. A final 10 minutes of covered simmering lets the seasoning settle into every bean.
Instructions
Spread the dried beans on a tray and pick out any stones or debris. Put them in a pot, cover with cool water and soak for several hours, ideally overnight, then drain off the brown soaking liquid.
Cover the beans with fresh water and bring to a boil, then simmer until soft. Press a bean against the side of the pot to check it, and top up with water whenever the pot runs low. Drain the cooked beans well and set them aside.
Heat oil in a clean pot and add the chopped tomatoes. Fry them for about 1 minute, then add the onion and garlic and cook until the tomatoes and onion are tender.
Stir in the ground crayfish, stock cubes, salt and pepper, and cook for a few minutes so the seasoning blends into the tomato base.
Add the carrots, green beans, peas and spring onions and cook for a minute or two, just until they start to soften.
Tip in the drained beans and stir until everything is evenly mixed. Cover the pot and simmer over low heat for about 10 minutes, so the flavors work into the beans. Serve hot.
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