Ewa Agoyin (Boiled-to-paste Black-Eyed Beans
**A simple but relished beans dish known as "Ewa Agoyin" in Nigeria. Popular as a street food accompanied with its unique sauce which is a knockout in aroma. An awesome side dish to bread and dodo (fried plantains) and sometimes with ponmo (cow skin meat). Its simplicity goes as far...
Ingredients
Ewa Agoyin - mashed beans
- 250gblack-eyed beans
- 2Lwater
- 1piecemedium bulb onion
- 1piecebouillon cube
- pinchof salt to taste
How to make Ewa Agoyin (Boiled-to-paste Black-Eyed Beans
Pick stones and any dirt from the beans.
Rinse the beans with water.
Add the beans to a pot of water over heat, enough to submerge the beans.
Let boil for 10 minutes.
Remove from heat and rinse thoroughly.
Set the pot back over heat, add water, rinsed beans, and chopped onions.
Cook until soft enough to mash, add seasonings and balance with salt.
Overall cooking time may take up to 1½ hours, adding more water as needed to avoid burning.
Beans taste and smell better when not burnt.
Serve as desired.
Tips & Tricks
Ensure to pick out all stones and dirt from the beans before cooking.
Keep an eye on the water level to prevent the beans from burning.
