Stewed beans and plantain, known as Èwà Rírò àti Dòdò by the Yoruba people from the western part of Nigeria, is a rich, hearty dish that embodies the warmth of West African home cooking. Made with black-eyed peas or honey beans, slow-cooked in a deeply flavorful palm oil sauce infused with Indeegenus Seasoning Kewb and Country Onion spices, this dish is the definition of comfort food. Served with sweet fried plantains, the balance of savory, spicy, and caramelized sweetness makes it an irresistible meal. Whether enjoyed alone, with boiled or fried plantain, with rice, yam or potatoes, variation of this dish is a staple across many West African countries, offering both nutrition and nostalgia in every bite.
Stewed Beans and Fried plantain
Stewed Beans and Fried Plantain
Category
Main
Cuisine
Nigerian
Servings
4
Prep Time
15 minutes
Cook Time
55 minutes
Ingredients
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2 cups dried brown honey beans or black-eyed peas
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3-4 cups water (or vegetable broth)
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1 medium yellow onion, cut in half
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1-2 fresh Scotch bonnet chilis (aka ata rodo or sub habaneros for extra heat)
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1 tbsp Indeegenus Seasoning Kewb
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½ tsp Indeegenus Country Onion Powder
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Salt, to taste
Fried Plantain
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2 ripe plantains, sliced
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Oil (for frying)
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Pinch of salt
Directions
Soak the Beans:
Place the beans in a bowl and cover with water. Soak for at least 2 hours, preferably overnight, to soften and reduce cooking time.
Wash and Cook the Beans:
Drain and rinse the soaked beans thoroughly. Remove any floaters and debris.
Place the beans in a pot with 4 cups of water and 1 tsp sea salt. Cook until soft, about 45-50 minutes (or 15-20 minutes in a pressure cooker). Drain and set aside.
Prepare the Pepper Sauce:
Roughly chop the onion and chilies, then pulse in a blender or mini food processor until finely chopped but not pureed.
Cook the Sauce:
Heat the palm oil in a wide skillet over medium heat. Avoid overheating to prevent smoking.
Add the onion-pepper mixture and sauté for 3-4 minutes until fragrant. Stir in the Indeegenus Seasoning Kewb mix and Country Onion.
Reduce the heat, cover, and simmer for 5 minutes to allow the flavors to meld.
Combine the Beans and Simmer:
Add the cooked beans to the skillet, along with 2-3 cups of water or broth. Stir well and season with salt to taste.
Cover and let simmer on low heat for 10-12 minutes, allowing the beans to absorb the flavors.
Fry the Plantain
Enjoy hot with fried plantains, rice, potatoes, or even crusty sourdough bread.
Serve:
Heat oil in a skillet. Fry plantain slices in batches until golden brown. Drain on paper towels.
Recipe Note
Tip: To make perfect fried plantains, slice ripe plantains diagonally, fry in hot oil until golden, and sprinkle with a pinch of salt for balance.
