Garri and Beans

Name: Garri and Beans
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 cups black-eyed peas, rinsed; 6 cups water; 1/4 cup red palm oil; 1 yellow onion, chopped; 1 habanero pepper, minced; 1 tsp salt; 1 cup garri cassava flakes

A classic West African dish featuring tender stewed beans seasoned with palm oil and aromatics, topped with crunchy cassava garri flakes.

70 minEasyServes 4380 cal/serving

West AfricanLunchStovetopVeganVegetarianHigh FiberHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cups black-eyed peas, rinsed
6 cups water
1/4 cup red palm oil
1 yellow onion, chopped
1 habanero pepper, minced
1 tsp salt
1 cup garri cassava flakes

Instructions

1

Combine 2 cups rinsed black-eyed peas and 6 cups water in a large pot over medium-high heat and bring to a boil.
2

Reduce heat to low, cover, and simmer for 45 to 50 minutes until beans are tender.
3

Heat 1/4 cup red palm oil in a separate skillet over medium heat and add 1 chopped yellow onion and 1 minced habanero pepper.
4

Sauté for 5 minutes until soft, then stir the mixture and 1 tsp salt into the cooked beans.
5

Simmer for 10 minutes until thick, then serve warm topped with 1 cup garri cassava flakes.

Questions

How long does Garri and Beans keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Garri and Beans?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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