Recipe for Beans and Corn Porridge

I love beans like kilode. However beans is prepared, once pepper and salt is not too much, Obiamaka will enjoy it. As a boarding school student, beans featured three times on our menu. We were served beans and yam on Tuesday nights. We ate plain beans porridge or beans and Potato on Thursday nights. Saturday nights were for beans and corn; we called this meal, bean-cor. Every week, on those three nights, my classmates who disliked beans rush me for trade by barter. They would give me their beans in exchange for my eba and okro soup which was served on Wednesday and Saturday afternoons. Those were the good old days sha.

Anyways, as a diehard fan of beans, I learnt to prepare different variations of beans porridge. Beans and corn porridge which we have on our menu today is one of the many ways to enjoy beans. Before I share this recipe with you, let me say that even though I prefer to use fresh corn and brown beans in preparing this delicacy, sweet corn and white beans can also do the job.

Ingredients

3 cups of brown beans
Fresh corn on the cob/Sweet corn
1 medium onion bulb
Smoked fish
2 tablespoonful ground crayfish
2 cooking spoonful palm oil
Stock cubes
Fresh pepper to taste
Salt to taste

How to Cook

Remove dirt from the beans. Remove the corn from the cob, rinse well and set aside in a sieve. Use a sieve to give the beans a good rinse then set it aside. Add water in a pot and set it to boil on medium heat. When it boils, add the beans to it. Allow it to boil for about ten minutes. Use a sieve to discard the water. Rinse the beans again with cold water and put it back into the pot. Add the corn to the beans and then add enough water and cook on medium heat for about forty-five minutes.

Shred, rinse and debone the smoked fish. Afterwards, blend or cut the onions. (I don’t like seeing onions in my food so I prefer to blend the onions alongside, pepper and tomatoes. Afterwards, I sieve out the excess water from the blended ingredients to avoid splashing when frying.) Get a clean frying pan. Set it on low heat and add palm oil. Add the blended ingredients and fry for about seven minutes. Add stock cubes, salt and the shredded fish to the sauce. Stir and cook for about three minutes then turn off the heat.

When the beans and corn are tender, stir the sauce into the pot of beans. Taste for seasoning and adjust if necessary. Allow the porridge to simmer for about five minutes then turn off the heat.

Featured image source: The Kitchen Muse

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udevi-obiamaka-angela

Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address, obiudevi@yahoo.com

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