BEAN PORRIDGE & RIPE PLANTAIN

Porridge beans is a household favorite especially when you have young children because it supplies them with the necessary nutrients they need for growth and nourishment. Adults also need this proteins as well.

The food experts advice you consume up to 3 cups of legumes weekly because they are very good for your health. 

I Used black eye beans for my porridge but you can use other varieties of beans like the red beans or honey beans. Some people don't eat beans because of the high gas content, here are a few tips to reduce gas. 

Tips to reduce gas in beans

- soak beans in water for 30 minutes before cooking. 

COOKING TIME - 1 Hr 30minutes

Prep Time - 10 min

Cooking Time - 1hr 20 min

INGREDIENTS

2 cups of picked beans

10 cups of water

1 tbsp dried pepper

1 large onion chopped

1 cooking spoon ground crayfish 

1 seasoning cube Maggi

1 cooking spoon palm oil

1 tbsp salt or to taste

2 large ripe plantain, cubed

1 cooking spoon ground oil

METHOD OF PREPARATION

1. Add beans to medium pot, add water to slightly cover it. Place over heat and bring to a boil. Add water at intervals and cook until bean is very soft when pressed  between thumb and fore finger. About 1hr, you can use a pressure cooker to reduce cooking time. 

2. Add chopped onion, pepper, crayfish, Maggi, salt and palm oil. Allow to simmer for 20 minutes until ingredients are fully incorporated and the porridge is juicy not dried or watery so ensure check water level.

3. Add groundnut oil to a frying pan and place over medium heat. Allow oil to heat up and fry plaintain 1 min on each side. Do not crowd the pan. Serve warm with bean porridge

Bon Appetit

SERVING IDEAS - serve with soaked garri or sliced bread. 

The Spirit of the Lord God is upon me; because the Lord hath anointed me to preach good tidings unto the meek; he hath sent me to bind up the brokenhearted, to proclaim liberty to the captives, and the opening of the prison to them that are bound; Isaiah 61:1 KJV