3 cigar cups (approx. 750g) brown/black eyed beans
Red palm oil (enough to colour)
1 medium onion
Pepper & Salt (to taste)
1 big stock cube
You can also add crayfish if you want.
Before you cook Beans Porridge
Soak the beans in cold water for 5 hours. Boil the beans for 5 minutes and discard the water. Wash the beans in cold water and set aside. This soaking and pre-cooking process will help reduce the gas inducing elements.
Chop the onions, grind the crayfish (if you are using it) and pepper.
Put the beans in a pot and pour water up to the level of the beans and start cooking.
Cook till tender, adding more water from time to time, if necessary. Always keep the water at the same level as the beans so that when the beans is done, you will not have too much water in the porridge.
When the beans porridge is soft, add the onions, crayfish (if using it), pepper and seasoning.
Add the red palm oil, salt to taste and cook for more 5 minutes on medium heat.
The beans porridge is ready.