Nigerian Stewed Beans (Ewa Riro)

Nigerian Stewed Beans (Ewa Riro)

I don’t mean to toot my horn here but – actually that’s a lie because I do mean to – this is HANDS down one of the best Nigerian stewed beans (a.k.a. ewa riro) recipes I have ever made. Really. One thing that I have realized over the years of cooking and trying new recipes is the best tasting recipes require the simplest ingredients. Nothing fancy. Nothing over the top. None of that add the tail of a coconut and a dash of bird’s ear stuff. Not that I’ve ever seen a recipe actually call for the tail of a coconut or a dash of bird’s ear… All I’m saying is some recipes require so many ingredients and hard to find ones, it’s discouraging. But I’m glad to tell you that this is not one of those recipes.

One of the reasons I love this stewed beans recipe is because of just how easy and quick it was to prepare. Okay, quick is relative because total cook time was about 30-40 minutes, so it wasn’t a 15 minute recipe or anything. But from my experience growing up, beans always seemed to take forever to make. It was a long process to clean, steam, then stew the beans. I figured this was because of the type of beans used so I tried using different kinds of beans till I came across lentils. Because lentils are much smaller, they don’t take as long to cook – 20 minutes for lentils compared with 60+ minutes for black-eyed beans.

In terms of taste, the finished result doesn’t taste different from recipes using black-eyed beans or brown beans. Although, since it got into my belly faster it tasted a lot better to me. The only thing you will notice is a difference in texture – lentil grains are a lot smaller than black-eyed beans or brown beans.

Try this recipe and let me know your thoughts. Have you ever tried other types of beans to make ewa riro? Describe your results in the comment section below!

Nigerian Stewed Beans (Ewa Riro)

Ingredients

  • 2 cups lentil beans (black-eyed beans and other types can also be used but you will need to cooking adjust time to soften beans)
  • 5 cups water
  • 1/2 medium-sized onion, diced
  • 1 scotch bonnet pepper, finely chopped
  • 3 tablespoons palm oil
  • 1/2 cup blended pepper
  • 2 stock cubes
  • Smoked fish (I used smoked herring)
  • 2 tablespoons ground crayfish

 

Directions

Boil lentil beans in 3 cups of water for 20-25 minutes and pour out excess liquid (no need to fully drain).

Stewed Beans
Add onions, scotch bonnet pepper, palm oil, stock cubes, blended pepper and smoked fish along with 1.5 cups water and stir

Stewed Beans
Cook beans for 15 extra minutes or until beans is soft to bite, stirring occasionally to prevent burning.

Serve hot with baked plantain, grilled fish and garri (dried cassava flakes).

Stewed Beans

Stewed Beans Stewed Beans

Nigerian Stewed Beans (Ewa Riro)
Serves 4
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 cups lentils
  2. 5 cups water
  3. 1/2 medium-sized onion, diced
  4. 1 scotch bonnet pepper, finely chopped
  5. 3 tablespoons palm oil
  6. 1/2 cup blended pepper
  7. 2 stock cubes
  8. Smoked fish (I used smoked herring)
  9. 2 tablespoons ground crayfish
Instructions
  1. Boil lentil beans in 3 cups of water for 25 minutes and pour out excess liquid
  2. Add onions, scotch bonnet pepper, palm oil, stock cubes, blended pepper, crayfish and smoked fish along with 1.5 cups water and stir
  3. Cook beans for 15 additional minutes or until beans is soft to bite, stirring occasionally to prevent burning.
  4. Serve hot with baked plantain, grilled fish and/or garri
Tatashey http://www.tatashey.com/

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