Soups & Stews
Ewa riro beans porridge
90 min
Folake's GreensPhoto by Vickyblue77 · CC BY-SA 4.0
Image details
Resized proportionally to 900x675 pixels; converted to WebP at quality 87; no cropping or content edits.
Recipe
Soups & StewsFolake's Greens 
Zainab Cooks
Ada's Family Table
Chidi's Soup Pot
Nnenna's Soup Corner
Folake's Greens
Ewa riro beans porridge
Soft beans with peppers, onion and palm oil; a simple, filling pot to serve with ripe plantain. From Sade's One Pot.
Photo by Vickyblue77 · CC BY-SA 4.0
Image details
Resized proportionally to 900x675 pixels; converted to WebP at quality 87; no cropping or content edits.
15 minPreparation
75 minCooking
4Servings
What you’ll need
4 servings
Let’s get cooking
- 1
Sort the beans carefully, discarding stones and damaged beans, then rinse well. Chop one onion.
- 2
Put the beans, chopped onion and water in a large pot. Bring to a boil, reduce the heat and simmer until the beans are tender, about 60–75 minutes.
- 3
Blend the pepper, scotch bonnet and remaining onion. Add to the tender beans and simmer for 10 minutes.
- 4
Stir in the palm oil and salt. Cook uncovered for 5–10 minutes, stirring occasionally, until the porridge reaches the consistency you like.
- 5
Mash a small spoonful of beans into the sauce if you prefer a thicker pot, then serve.
A little kitchen wisdom
Cooking time depends on the age of the beans. Keep them covered with liquid until tender.
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