Nigerian Refried beans
Delicious, easy to make beans
Ingredients
- 1 cup beans
- 2 tablespoons palm oil (or vegetable oil)
- 1 medium onion (chopped)
- 2 cloves garlic (crushed)
- 1 Seasoning cube
- Salt
- 1 scotch bonnet or 1 teaspoon dry chilli powder
- 1 tablespoon tomato paste
Instructions
- Place beans in a pot with enough water to cover it about 1 inch above, add little chopped onions.
- Boil until the beans is very soft. The water should have dried by now.
- Use a potato masher, fork or wooden spoon, mash the beans into a pulp. Set aside.
- In a frying pan over medium heat, add oil, when hot, add onions and fry until softened.
- Add garlic, salt, pepper and tomato paste. Stir and fry until fragrant.
- Pour in the mashed beans and fry for about 5 minutes.
- Take off the heat and serve.
- Serve Nigerian refried beans on its own or as a side for fried, boiled or roasted plantain, soaked garri, white rice with Nigerian tomato stew, jollof rice, bread, toast, East African chapati, vegetable chapati, yam etc. It can also be used to fill Ripe plantain dough empanada, green plantain empanada, burrito, tortilla etc.
Notes
- If you have a pressure pot, use it to cook the beans and reduce the cooking time.
- You can add nchuanwu (scent leaf), Uziza leaf or curry leaves (pathminger).
- You can use canned beans if that is all you have, in which case use meat broth to cook or add an extra seasoning cube to your Refried beans for additional flavour.
- If using refried beans to fill empanadas, it should be thick, moist but not fluid.
- If using refried beans to eat bread, it should be more fluid.
- If you are serving it as a side for rice, plantain or on its own, add cubes of meat or dry fish, liver, mushroom or bacon.
