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!