Beans and Corn with Palm Oil

Introduction

Beans and corn with palm oil cooks in stages: you soften the corn, cook the beans until very tender, then simmer everything with blended onion, celery, garlic, ginger, and habanero for about 20 minutes. The result is a thick, richly colored pot that works as a main meal or a make-ahead lunch.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 2 hours 40 minutes
• Total Time: 3 hours
• Servings: 8

Ingredients

• 2 cups dried beans
• 2 cups dried corn (or 4 cups of pre-cooked corn)
• 1 medium sized onion
• 2 sprigs fresh parsley
• 2 stalks celery
• 1 stalk green onion (or leeks)
• 5 cloves of garlic
• ½ inch ginger
• 1 cup palm oil (or more if desired)
• 3 seasoning cubes (Maggi, Knorr, etc) or 2 teaspoons bouillon seasoning powder
• ½ cup ground crayfish (optional)
• 1 habanero pepper

Instructions

1. Boil your corn till it is soft, then , boil the beans till it is really soft.
2. Rinse out your corn if canned or frozen and set aside
3. Rinse out your beans then combine corn and bring in a pot with a cup of water and heat it
4. Prepare all your spices: ginger, garlic, onions, herbs, blend them together and add it to what you are cooking.
5. Add in salt, maggi and the palm oil.
6. Leave for about 20 minutes.

Variations

• Use 4 cups of pre-cooked corn instead of dried corn to cut down the stovetop time; the finished dish stays a bit looser and the kernels hold their shape more clearly.
• Swap the 1 stalk green onion for leeks for a sweeter, softer allium flavor in the blended base.
• Leave out the ½ cup ground crayfish if you want a cleaner flavor profile; the dish will be less savory and slightly less full-bodied.
• Reduce the 1 cup palm oil slightly if you want a lighter finish; the beans and corn will be less rich and the color will be less intense.

Tips for Success

• Cook the dried corn until fully soft and the beans until very soft before combining them; the final simmer is for flavor, not for finishing tough beans or corn.
• Blend the onion, parsley, celery, green onion, garlic, and ginger until smooth so the aromatics cook into the pot evenly.
• Stir well after adding the palm oil so the color distributes through the beans and corn instead of sitting on top.
• Watch the pot during the last 20 minutes and stir occasionally; soft beans can stick at the bottom as the mixture thickens.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze in sealed freezer-safe containers for up to 2 months.

Reheat on the stovetop over medium-low heat with a small splash of water, covered, until hot, stirring a few times. You can also microwave it in short intervals, stirring between each round so the palm oil and starches recombine evenly.

FAQ

Can you use cooked beans instead of dried beans?

Yes. Use about 5 to 6 cups cooked beans and skip the long bean-cooking stage, then heat them with the corn and blended spices until the flavors come together.

Do you have to use palm oil?

Palm oil gives the dish its color and distinctive flavor. Another oil will work for texture, but the final dish will taste milder and look less vibrant.

How hot is one habanero in this recipe?

One habanero can make the pot quite spicy once blended in. If you want less heat, use part of the pepper or add it whole and remove it before serving.

Can you leave out the ground crayfish?

Yes. The dish still works without it, but you lose some depth and savory flavor.