Nigerian Mashed Beans
Nigerian mashed beans turns dried beans into a thick, savory mash with very little equipment. The beans are soaked and peeled first, which gives a smoother texture than unpeeled beans would. Onions simmer with the beans, then a ground pepper and onion paste and a spoonful of ground crayfish go in near the end. Honey beans or black-eyed peas both work, and the pot needs only a mash and a short simmer.
Instructions
Soak the beans in cool water until the skins loosen and start to slip off.
Rub the soaked beans between your hands to strip away the skins, then discard the skins.
Put the peeled beans in a pot with some of the onions and cover them with water.
Cover the pot and simmer for 1 hour, until the beans are tender and break easily when pressed.
Mash the cooked beans until they are broken down into a coarse, thick mass.
Grind the bell pepper together with onions to a rough paste.
Stir the ground pepper mixture, the crayfish, the salt and your chosen condiments into the mashed beans.
Cover the pot again and simmer for 10 minutes so the flavors cook into the beans. Serve hot.
Make it personal.
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