Okay, gather round people. Oh, I hear someone complaining about my absence… Hey man, you should be used to it. Maybe I will just stop making promises. But we go again!
Truth is I had already written a post about Beans, had the photos and whatnot but the Spirit told me to hold on and… jk I was just too damn lazy to write it. See, I be working in the background uno.
Well, some days ago I was making Moin-Moin, I soaked it and blended it blah blah blah. That whole process sparked an interesting thought in my head and I tweeted about it.
Today I was thinking if you need to soak beans so it has a really fine/nice texture for Moin Moin, what happens if you soak it before you cook it for regular beans. About to find out. pic.twitter.com/S2dIVLHgHW
— Tobi (@TheTobiSmith) October 19, 2018
I mean, to cook a lot of tough things you need to soak them first amirite? I got to it and did it after a gruelling, busy day of achieving nothing at work. And guess what, I hereby declare every single person who never advised me to soak my beans persona non grata. Because surprisingly after I posted about it, there came the comments;
“i tHoUgHt yOu kNeW”, “eVeRyBodY dOeS tHis”
People like these will know the Powerball numbers but won’t tell you.
Well for the rest of us here we go!
2 Cups of Beans
2 Ripe Plantains
2 Spoons of Palm Oil
2 Tbspn Crayfish Powder (if you have it)
1 Can of Coconut Milk
2 Onion Bulbs
2 Tsp of Salt
3 Tbsp Boullion Cubes
- Clean out your beans (clean and rinse) and in a bowl, immerse your beans in water to cover it and leave it for at least 1 hour. I left it for just one hour because mans was hungry okay? But I hear you can leave it for longer for better results.
- After your soaking time, pour your beans into a pot with the rest of the water from soaking and start cooking. You don’t want to waste all the nutrients in that water you also don’t want to add more water so as not to have a pool when you add the rest of the ingredients.
- At this point, you want to blend your peppers, tomatoes and one onion and add this to the pot.
- Add your can of coconut milk, crayfish, palm oil, bouillon cubes, salt, add the last onion sliced up and let this start boiling. At this stage, some of the beans should break down, giving you the silkiest sauce and have a porridge-like mix. I promise you, you won’t believe it.
- Let this cook for about 20 minutes then add your cut up the plantains into the pot, stir and reduce to low heat. Stir this up and after about 10 more minutes, taste the goodness that you have, a sweet, spicy, coconuty, velvety beans porridge!
SOAK YO BEANS ALWAYS!