Beans Stew Recipe in Nigeria – Ewa Riro

Beans Stew Recipe also referred to as beans porridge Recipe or Ewa riro is a Nigerian delicacy from the Yoruba speaking part of the country.

Nigerians love beans and we have a lot of beans recipes like moi moi, akara, gbegiri, agoyin beans, rice and beans (plain or jollof), etc.

The stewed beans recipe is one of the methods of cooking Nigerians bean (Ewa riro).

You can use lentils, black-eyed beans, honey beans, or brown beans to make this recipe.

One of the reasons I love this beans stew recipe is because it is easy and quick to prepare.

What defines a great dish of beans for me is the smoothness; the beans should be super soft without being all mushy.

I normally soak the beans to achieve that. This helps to soften the beans making it cook faster without breaking up.

Similarly, soaking and rinsing the beans very well helps to reduce the flatulence effect of eating beans (legumes) because they contain a particular sugar, called oligosaccharide.

Beans Stew Recipe

The recipe makes use of available ingredients near you. The listed ingredients can easily be seen in the Nigerian local markets and are affordable too.

Ingredients

• 2 cups Beans
• 5 cups of water
• ½ medium-sized onions, diced 1 scotch bonnet pepper, finely chopped
• 3 tablespoons palm oil
• ½ cup blended pepper
• 2 stock cubes
• Smoked fish
• 2 tablespoons ground crayfish

Direction

1. Firstly, soak the beans in lots of water. Leave to soak overnight or for up to 24 hours. Then strain.
2. Secondly, place a large pot on medium-low heat, add in beans. Add in 6-8 cups of water. Simmer for 1 hour or until beans is soft to the touch.
3. After that, turn off the heat and leave the beans in the water while you make the sauce
4. Fourthly, carefully chop the tomatoes and set aside. Blend the remaining onion, garlic, habaneros and bell pepper.
5. Then, heat up the oil; add the tomatoes and the blended pepper mix.
6. Fry until the tomatoes and peppers have cooked and the oil has risen to the top. After about 20 minutes or less, add salt and or bouillon, crayfish.
7. Strain the beans (but reserve the water). Add the strained beans into the sauce and 2/3 cup of strained beans water. Stir.
8. Lastly, taste and adjust for seasoning. Cover and leave to simmer for about 30 more minutes on low-medium heat.
9. Serve hot with baked plantain, grilled fish and/or garri.