FREJON (BEANS IN COCONUT MILK)
A simple dish of cooked beans puréed with coconut milk, frejon is an ode to the coastal city of Lagos and its rich cultural diversity. Typically served with a seafood stew, it is accompanied here by a vibrant, chunky tomato sauce laced with the heat of habanero, the richness of red palm oil and a hit of umami from dried crayfish, which is optional but highly recommended. A garnish of garri (coarsely ground and dehydrated cassava) adds some necessary texture; lime zest and bright green herbs lends freshness.
Provided by Yewande Komolafe
Categories dinner, beans, main course, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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Ephre Gebru
[email protected]This recipe is a bit too bland for my taste. I like my food to have a bit more flavor.
Abdullah RAJJPOT
[email protected]I'm not a big fan of beans, but I decided to try this recipe anyway. I was pleasantly surprised at how much I enjoyed it! The coconut milk and spices really made the beans taste delicious.
Heera Nand
[email protected]This dish is a great way to get your kids to eat their vegetables. The beans and coconut milk are a great way to hide the vegetables.
Aman Khan
[email protected]I'm always looking for new and healthy recipes, and this one definitely fits the bill. It's packed with protein and fiber, and it's also low in fat.
Vickie Brogden
[email protected]This recipe is a great way to add some variety to your weeknight meals. It's easy to make and it's always a hit with my family.
Serenah Cecilia
[email protected]I made this dish for my vegetarian friends and they loved it! They said it was one of the best vegetarian dishes they've ever had.
Kamran Kami dk
[email protected]I'm not a big fan of spicy food, but this recipe wasn't too spicy for me. The coconut milk helped to tone down the heat.
Paula Harrison
[email protected]This recipe is a great way to use up leftover rice. I always have rice in my fridge, and this is a great way to use it up.
Rana Toheed
[email protected]I love the combination of beans and coconut milk. The beans are hearty and filling, while the coconut milk adds a creamy richness.
Safdar Abbas
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing!
Mj jahan
[email protected]I'm always looking for new ways to cook beans, and this recipe definitely fits the bill. The coconut milk and spices give the beans a really unique and delicious flavor.
Alexander Edon
[email protected]This recipe is a great way to get your kids to eat their beans. The coconut milk and spices make the beans more palatable for kids.
Cristina Cain
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the unique flavor and creamy texture.
Enas Nawed
[email protected]This dish is a great source of protein and fiber. It's also a good source of vitamins and minerals, including iron, potassium, and magnesium.
Azan Tariq
[email protected]I'm not a big fan of coconut milk, but I decided to try this recipe anyway. I was pleasantly surprised at how much I enjoyed it! The coconut milk added a subtle sweetness and creaminess that really complemented the beans.
Daelin DeLaRosa
[email protected]This recipe is a great way to use up leftover beans. I always have a can or two of beans in my pantry, and this is a great way to use them up.
Kingsley Broni
[email protected]Easy and delicious! I made this for dinner last night and my husband loved it. The leftovers were even better the next day.
Selab Lawangeen
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The beans were cooked perfectly and the coconut milk added a nice creaminess. Next time, I'll use less cayenne pepper.
Wali Ullah
[email protected]I've made this recipe several times now and it's always a hit with my family. The beans are always tender and flavorful, and the coconut milk adds a creamy richness that makes the dish irresistible.
Mis Maria
[email protected]Frejon beans in coconut milk is a delicious and easy-to-make dish. The flavors of the beans, coconut milk, and spices blend together perfectly. I especially enjoyed the addition of the bell peppers and tomatoes, which added a nice sweetness and crunc