To make ewa aganyin, here’s what you’ll need: Beans (Regular & Ewa Aganyin)
4 cups beans
2 cups shawa (dried fish)
1 m red bell pepper
2 m tomatoes
1 s/m red onion
3 habaneros or rodo
1 s sweet yellow onion
3 garlic cloves
2 knorr cubes
3 tbsps Goya Adobo seasoning w/ pepper
1/2 tsp salt
1 cup palm oil
1 cup canola oil
1. Pick beans, remove dirt and stones. Rinse 3 times, drain.
2. Blend red bell pepper, habaneros, tomatoes, onion, 2 garlic cloves. Add 2 cups water (will be a watery mix). Put pot on stove over medium heat. Add palm and canola oil. Let heat (not smoking).
3. Add blended mixture to pot. Add beans to mixture. Reduce heat to low.
4. Slice remaining garlic clove and yellow onion into beans (will all dissolve). Let cook on low heat for 1.5 hrs.
5. Add seasonings. Stir and let cook further (still on low heat).
6. In a small bowl, add hot water to dried fish (soak for 15 minutes). Pick bones apart. Add to beans and stir. Let cook for another half hour. At this point, it should be very soft and mushy (you should still see some whole beans though, if not you can mash to get it ‘mushier’). There will be some oil floating on the top, simply mix together.
7. Turn off heat. Let stand 5 minutes before serving.
To make regular beans:
- Add picked beans to boiling water. Slice onions and garlic into beans. Let cook for at at least an hour on medium heat. Once it has reached your desired softness, reduce heat to low.
- Add palm oil. Add seasonings (add dried red pepper as well). Add shawa (dried fish enhances the flavor… optional). Mix together thoroughly. Let cook another 15 minutes.
- Turn off heat. Let stand 5 minutes before serving.
Beans are best eaten with plantain, in my opinion. It can also be eaten with rice or with garri (dried cassava) sprinkled over the top. My cousins did teach me to eat beans with granulated sugar sprinkled over the top, gross but yummy!
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com