Nigerian
Ewa Riro
Ewa riro is a comforting Yoruba-style stewed beans dish cooked until soft and glossy with palm oil, peppers, onions, crayfish, iru, and smoked fish. It is hearty, deeply savory, and best served warm with soft bread, garri, or fried plantain.
Watch it madeChef Lola's Kitchen · 4:44
Ingredients
- Honey beans or black-eyed beans1 cup
- Water4 cups, plus more as needed
- Red onion1 medium, divided
- Red bell pepper or tatashe1 medium
- Scotch bonnet pepper1 to 2
- Palm oil1/4 cup
- Locust beans iru1 tablespoon
- Ground crayfish2 tablespoons
- Smoked fish100g, cleaned and flaked
- Seasoning cube1/2 cube
- Saltto taste
Method
- Pick through the beans to remove stones, rinse well, and place them in a pot with 4 cups of water and half of the onion, sliced.
- Bring to a boil, then cook over medium heat until the beans are very tender, topping up with hot water as needed so they do not burn.
- Blend the remaining onion with the red bell pepper and scotch bonnet into a coarse pepper mixture.
- When the beans are soft, leave just enough cooking liquid to keep them moist and mash lightly with a spoon so some beans break down while some remain whole.
- Heat the palm oil in a separate pot over medium heat for 2 minutes, then add the iru and fry briefly until fragrant.
- Add the blended pepper mixture and cook, stirring often, until the sauce thickens and the palm oil begins to show at the edges.
- Stir in the ground crayfish, flaked smoked fish, seasoning cube, and a little salt.
- Pour the pepper sauce into the cooked beans and stir gently to combine.
- Simmer uncovered for 10 to 15 minutes, stirring occasionally, until the beans are thick, glossy, and well seasoned.
- Taste and adjust salt, then serve hot with agege bread, garri, or fried plantain.
Common questions
Can I substitute brown beans or canned beans for honey beans in Ewa Riro?
Yes. Brown beans work well and give a similar creamy texture. Canned beans are quicker, but drain and rinse them first, then simmer briefly so they don’t turn mushy when you add the sauce.
How long does Ewa Riro take to cook from dried beans?
Plan for about 1 to 1.5 hours for dried beans, depending on the type and age of the beans. Honey beans usually soften faster than black-eyed beans. Keep adding hot water so they never dry out.
What are the most common mistakes when making Ewa Riro?
The biggest mistakes are undercooking the beans, burning the oil or pepper sauce, and over-mashing the beans. Also avoid adding too much salt early, because the smoked fish, seasoning cube, and iru already add saltiness.
How should I store leftover Ewa Riro, and how long does it keep?
Cool it quickly, then store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently with a splash of water, since it thickens after chilling. It also freezes well for about 1 month.
What should I serve with Ewa Riro?
It’s usually served with bread, fried plantain, boiled yam, or eko. For a fuller meal, add boiled eggs or extra smoked fish on top. A little raw onion or fresh pepper on the side also works well.