Honey Beans and Sweet Corn as a meal is easy to cook if you have a good recipe to follow. Ewa Alagbado or Adalu, as the Yoruba and Ibo people of Nigeria call it, is one flavorful meal if done right.
If you want to splurge or enjoy your best life, consider adding smoked fish or meat of choice to the recipe below.
Photo by Phoenix
- Utensils/Appliances Needed:
- Honey Beans & Corn Ingredients:
- Instructions For Honey Beans & Sweet Corn Recipe:
Utensils/Appliances Needed:
Bowl (For Rinsing)
Knife
Cooking Pot
Serving Spoon
Honey Beans & Corn Ingredients:
Honey Beans – 4 Cups
Onions – 2 bulbs
Scotch Bonnet – 3
Salt (To Taste)
Bouillon Cubes or Powder (optional)
Corn (I used 2 cans of sweet corn)
Palm oil (red oil) – 1 to 1.5 Cup
Ground Crayfish – 2 Tbsp
Instructions For Honey Beans & Sweet Corn Recipe:
Gather all the ingredients and utensils in order to make your meal preparation seamless. Rinse the beans repeatedly till the water is clear. Make sure there are no stones or sandy substances at the bottom of the bowl too. The dirt typically rises to the surface of the water, making it easy to clean the beans. Place the cooking pot on the stove on medium heat, put the clean beans in the pot, and add enough water to sit well above the beans (somewhere around double the height of the beans in the pot).
Chop one onion, and add it to the pot of honey beans from the start of your cooking. This makes the beans smell good as opposed to cooking beans in water by itself. These are the only ingredients you start your cooking with as adding other ingredients like salt or seasoning before the beans is soft will hinder the beans from becoming tender. Mix in the chopped onions, cover the pot, and let the beans cook.
The honey beans should be tender roughly 35 minutes after it starts to cook. The inaccuracy of the duration mentioned is due to various stove heat levels. Once you have confirmed the beans is soft, add the scotch bonnet or your choice of spicy pepper. Chop the second onion and add to the beans and add the ground crayfish.
You have the freedom to use as much or as little sweet corn as you’d like in this recipe. I typically use two cans of whole-kernel sweet corn for the quantity of beans mentioned above. Add the sweet corn to the cooked beans. There is no right or wrong order to add the rest of the ingredients to your cooking. Just throw in whatever you can reach first.
In this dish, corn is the co-star. We have the freedom to use plantains or yams as co-stars in similar dishes. Now, add bouillon powder or cube if you like. It’s my preference, it gives the meal a rich flavored taste. You can do with or without it. If you choose to add bouillon powder or cube to the beans, remember that a little goes a long way. Add salt (if necessary) to taste. Mix the contents of the pot in order to get a uniform taste. Add palm oil or red oil as it is sometimes called in Nigeria. Mix with the other contents of the pot, cover the pot, and allow it to cook.
After letting the honey beans cook for 6 to 8 minutes more on low to medium heat, check that the palm oil is now thin enough and the consistency of the honey beans is to your satisfaction. If you find the consistency to still be more watery than you would like, move the lid of the pot to the side, and let the honey beans continue to steam on low to medium heat till you are satisfied with the consistency.
Make sure you turn the honey beans in the pot once in a while in order to avoid burning while it steams. If it is too thick, add the right quantity of water that you’d prefer to get the right consistency for you. When the consistency is thick enough for you, turn your stove off and serve when you are ready to enjoy your delicious Honey Beans & Corn.
Let us know if you find this Honey Beans recipe helpful or if you have a favorite recipe you would like to share with us.
In the meantime, enjoy!
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