- 1 cup black-eyed beans
- 2 cups water
- 1 onion
- 1 scotch bonnet
- 2 tbsp palm oil
- 1 tbsp all-purpose seasoning
- 1 tsp sugar
- 1 tsp crayfish
- 1 plantain
- 2 tbsp sunflower oil
- Salt to taste
Wash black-eyed beans in a bowl of cold water.
Set medium-size pot on low heat and add 2 cups of water with diced onion.
Once water starts to boil, add the washed beans and cover with lid.
Cook for 30 minutes.
After 30 minutes check beans for water; if dry, add a cup of water.
Add scotch bonnet, palm oil, all-purpose seasoning, sugar, salt and crayfish.
Simmer for 20 minutes.
Peel plantain and cut at an angle, making slices.
Fry in a frying pan with sunflower oil until golden on each side.
When golden, remove from the frying pan and place on a plate covered with paper towel to drain excess oil.
Serve beans with fried plantain.