Koki Beans
Ingredients
-
2
cups
skinless black-eyed peas
-
½
medium
onion
-
½
Scotch bonnet or habanero pepper
optional
-
1
cup
palm oil
-
3½
cups
water
-
3
cups
chopped fresh spinach
-
2
Maggie cubes
or 2 teaspoons bouillon
-
3
teaspoons
salt or more
Instructions
- Soak the black-eyed peas for about 15 minutes and pulse in a blender to break them up.
- Soak the beans in warm water for 2 hours to 24 hours until tender, then rub to remove skins.
- Prepare banana leaves or aluminum foil for steaming.
- Chop the onion and optional pepper, then warm the palm oil in a skillet.
- Blend the beans, onions, and pepper with water until desired consistency.
- Mix the bean mixture with palm oil, spinach, Maggie cubes, and salt.
- Portion the mixture onto leaves, fold, and prepare for steaming.
- Line a pot with foil or leaves, add water, and steam for about 1 hour and 30 minutes.
- Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
5-6
Calories
126
Total fat
4g
Total carbohydrates
16g
Total protein
5g
Sodium
1423mg
Cholesterol
0mg
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