- 700 grams Nigerian Brown Beans or Honey Beans
- 4 fingers of Ripe and Firm Plantains (About 500 grams peeled and sliced in rounds about 1 cm thick)
- 3 medium Smoked Dry Fishes (About 90 grams peeled)
- 350 mls Lightly Seasoned Beef Stock
- 3 tsp Salt
- 3 tbsp Ground Dry Crayfish
- 350 mls Red Palm Oil
- 3 large Red Scotch Bonnets (Rodo) (Approx. 25 grams, Chopped)
- 2 medium Onions (330 grams) (Chopped finely)
- 1 medium ginger (40 grams) (Peeled and grated smooth)
- 100 grams Ugu (Fluted Pumpkin leaves, thoroughly washed and chopped finely)
- Using the quick soak method, sort/pick the beans and rinse before cooking. Place the beans in a large saucepan with about 2 liters to 2.5 liters of water. Bring to a rapid boil on medium-high heat; boil 2 more minutes. Remove from heat; cover and let stand 1 hour. Drain, discard the water used in soaking and then rinse the beans.
- Add about 1.2 liters of fresh water to the beans. Cover and bring just to boiling on medium-high heat. Once it starts to boil, reduce heat to low and simmer gently with lid tilted for about 1-1/2 hours or until soft and tender, stirring occasionally. Stir very little to prevent breaking of skins. Feel free to add water a little at a time if needed, during cook time.
- About 15 minutes to the end of the cooking time, gently stir in plantain,dry fish, salt and crayfish and continue to cook. Meanwhile, pour the palm oil into a saucepan and place on medium heat and immediately add the chopped scotch bonnets, onions and grated ginger. Fry for about 12 minutes stirring occasionally, then turn off heat. Immediately pour the palm oil fry into the beans and stir gently until thoroughly combined. Stir in chopped Ugu leaves. Taste and adjust seasoning, take off the heat and serve.