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Baked Beans with Nigerian Seasonings
Baked Beans with Nigerian Seasonings is a traditional African Fusion recipe for a classic dish of cannelloni beans cooked in a tomato-based sauce flavoured with curry powder, peanut butter and greens. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Baked Beans with Nigerian Seasonings.
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Additional Time:
(+over-night soaking)
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesVegetable RecipesBean RecipesFusion RecipesAfrican-fusion Recipes
Also known as Ewa Riro, this is a traditional Nigerian recipe for stewed black-eyed beans in a spicy tomato and peanut butter sauce with greens. Note that you will need more chillies than you think here as the peanut butter is excellent at neutralizing the spiciness of capsaicin, the hot chemical in chillies.
Ingredients:
180g dried black-eyed beans
62ml groundnut oil
1 medium onion, peeled, halved and thinly sliced
4 garlic cloves, peeled and finely chopped
1 habanero or scotch bonnet chilli, minced
1 tsp
hot curry powder
2 tsp mild
curry powder
2 large tomatoes, peeled and finely chopped
1½ tbsp smooth peanut butter
1¼ tbsp salt
Very generous grind of
black pepper
45g of your favourite green leafy vegetable, finely chopped (but young
dandelion leaves will give the most West African like taste)
Method:
Soak the beans overnight in plenty of water then drain. The following day put the beans in a pot with 875ml of water and bring to a boil, skimming off the foam that rises to the top. Cover partially, turn the heat down to medium-low, and simmer gently for 40–60 minutes until the beans are just tender.
Meanwhile, heat the oil in a large fry pan over medium-high heat. Add the onion and cook for 1–2 minutes until the onion has just wilted, stirring almost constantly to ensure it doesn't burn. Add the garlic and chilli, stir, and cook for another 2 minutes, stirring frequently. Add the curry powders and stir, then add the tomatoes and stir again. Cook for a further 7 to 10 minutes, until the tomatoes have softened. Transfer this mixture into a medium casserole dish.
Spoon the peanut butter into a small bowl. When the beans are ready, remove 6 tbsp of the cooking water from the pot and slowly add it to the peanut butter, stirring as you go. Pour the beans and their remaining liquid into the casserole dish. Stir in the peanut butter mixture, salt and pepper.
Place the casserole dish in an oven pre-heated to 160°C (320°F/Gas Mark 3) and bake, uncovered, for two hours until most of the liquid has evaporated and the beans are very tender. Add the greens just after you remove the dish from the oven, and stir them around until they wilt. Serve hot.
