But i understand that sometimes, you really just want that fix that only agoyin beans and sauce can and will satisfy! Trust me, you are not alone, we are all in this together…. That sauce… oh that sauce over some creamy mushy beans is delicious and absolutely satisfying whether you choose to eat as is or with an accompaniment of fried sweet plantains, soft boiled yam, sweet potatoes or your preferred….
So i am here to make you happy, to tell you that all you need to make the sauce is plenty of onions, fresh pepper whether it be shombo/chili or tatashe, you really can use what you have available but i love to mix when i have both… some vegetable oil or palm oil (i have tried both and they were both delicious) and seasoning (salt, ground dry crayfish and seafood flavored stock cubes). You’ll be enjoying agoyin beans in no time….
- 350 grams (Roughly 11/2 cups) Nigerian Brown Beans or Black Eye Peas
- ¾ Cup Seasoned Stock
- 1 cup (240mls) Palm Oil or Vegetable Oil
- 2 Medium Onions (finely chopped)
- 6 pcs Shombo/Chili Pepper (finely chopped, roughly blended or processed)
- 1 Small Tatashe/Red Bell Pepper (finely chopped, roughly blended or processed)
- 1 Seafood Stock Cube (10 grams)
- ½ tsp Salt
- 21/2 Tablespoons ground Crayfish
- Using the quick soaking method, sort or pick the beans then rinse before cooking.
- Place the beans in a medium saucepan with about 5 cups water. Bring to a rapid boil on medium-high heat; boil 2 more minutes. Remove from heat; cover and let stand 1 hour.
- Drain, discard the water used in soaking and then rinse the beans.
- Add 4 cups fresh water to the beans. Cover and bring just to boiling on medium-high heat. Once it starts to boil, reduce heat to medium low and simmer gently with lid tilted for about 1 hour or until soft and tender, stirring occasionally. Once the beans softens and water dries out, add the seasoned stock, reduce heat to low and continue to simmer, stirring occasionally until beans is soft and mushy and stock dries out. Add a pinch of salt if needed.
- Meanwhile, add preferred oil to a medium saucepan and place over medium heat. Once oil heats up, stir in onion and fry until slightly brown. Set a tablespoon of the browned onion aside and stir into the cooked mushy beans. Add the chopped peppers into the frying onion, reduce heat to medium low and continue frying the onion and pepper until pepper softens and are well fried, adding a teaspoon of water from time to time if needed to avoid the sauce drying out. Stir in crushed stock cubes, salt and ground crayfish until well combined. Taste and adjust seasoning then take off the heat and serve sauce over the creamy mushy beans.