The tale of my beans curry
I love my beans and i love it spicy. I also like trying new dishes which is the reason, I tried this one. I recently saw the canned version of beans curry while strolling through a grocery store and thought that would be a nice idea. Growing up, my mum made us beans cooked in coconut milk as a different option so the concept of non-palm oil beans is not foreign to me.
In this dish I have decided to take it a step further with my Nigerian influences fused into the dish. I do realize it may seem a bit un-othordox to some people however if you never give it a chance how would you know? This rainy season, I want you to challenge yourself and try something different. You can use less curry powder if you don’t want it to overwhelm your dish but be sure to enjoy it as a dish on it’s own or with some bread. You can also choose to enjoy it with some yam, potatoes, rice or anything else you eat beans with. As long as you try it. We hope you enjoy it.
Recipe for Beans Curry
Ingredients
A cup of brown beans
One cup of coconut milk
1 table spoon of curry
Seasoning cubes
1 tablespoon of crayfish powder
A handful of chopped onions
3 scotch bonnet pepper (Ata rodo)
Method
- Select and wash your beans and bring to boil in a pot of hot water.
- When beans is half way soft, pour in your coconut milk and continue to boil in coconut milk.
- Add the onions and chopped scotch bonnet peppers
- Add your curry powder, seasoning cube and crayfish powder
- If the beans gets to thick, add some water to loosen it up and serve hot.
Enjoy your beans curry with bread, rice, plantain, yam or as a standalone dish.
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