Frejon (Beans in Coconut Milk)

Name: Frejon (Beans in Coconut Milk)
Total time: 2 min
Ingredients: 2 cups dried Nigerian honey beans or adzuki beans; 10 fresh thyme sprigs; 1 fresh bay leaf; 1 small yellow onion, peeled and halved; Kosher salt; 3/4 to 1 cup unsweetened, full-fat coconut milk; 2 tablespoons olive oil; 1 red bell pepper, quartered, seeded and sliced crosswise into 1/4-inch-thick strips; 2 garlic cloves, thinly sliced; 1/2 red habanero chile; 1 tablespoon dried crayfish powder or 2 tablespoons tiny dried shrimp (optional); 1 (14-ounce) can whole peeled tomatoes with their juices; 1 tablespoon red palm oil; 1/4 cup fresh mint leaves; 1/4 cup fresh cilantro leaves and tender stems; 2 scallions, thinly sliced; 1/2 lime, zest removed in strips and julienned, plus lime wedges, for serving; 1/4 cup garri (fermented coarse ground cassava), optional

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Total: 2 hours

Servings: 5

Cost: $7.44 /serving

Author : Yewande Komolafe

coconut milk lime nigerian honey beans

Instructions

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Step 1

Pick through the beans for rocks, bad grains or twigs. Transfer the beans to a large bowl and add cold water to cover by at least 2 inches. Allow to soak for 4 hours or up to 12 hours. Rinse the beans and transfer them to a large, heavy-bottomed pot. Add enough water to cover the beans by 2 inches.

Step 2

Wrap the thyme, bay leaf and half the onion in a piece of cheesecloth and tie it with twine. Add to the pot and bring the mixture to a boil over high heat. Reduce to low, partly cover with a lid and simmer until the beans are completely tender, about 1 1/2 hours. Season with salt and allow beans to cool slightly in the cooking liquid. Discard the bouquet garni.

Step 3

Strain the beans, discarding liquid, and transfer the beans to a food processor. Pour in 3/4 cup coconut milk and purée until smooth. Add more coconut milk for a smoother, thinner purée, if desired. Return the bean mixture to the pot, cover and keep warm on low heat, stirring occasionally to keep the bottom from scorching.

Step 4

Thinly slice the remaining onion. Heat the olive oil in a medium skillet over medium-high. Add the sliced onion and bell pepper, and sauté, stirring occasionally, until softened and just beginning to brown around the edges, 4 to 5 minutes. Add the garlic, habanero and dried crayfish powder, if using, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, tearing the tomatoes into large chunks as you add them.

Step 5

Add 1/4 cup water, bring to a simmer then reduce heat to low. Cook, stirring frequently, until sauce is slightly reduced and flavors meld together, about 6 minutes. Stir in the red palm oil and cook an additional 2 to 3 minutes. Remove from heat, discard the habanero, and season sauce to taste with salt.

Step 6

Combine the mint, cilantro, scallions and lime zest in a small bowl. Divide the bean purée among bowls, top with a healthy spoonful of the chunky tomato sauce and garnish with the herb and lime zest mixture. Sprinkle the garri on top, if using, and serve with lime wedges.

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