Vegan Nigerian Stewed Beans

Drain and rinse the soaked black-eyed beans.

In a large pot, add the beans and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 45 minutes to 1 hour, or until the beans are tender. You can add more water as needed during cooking.

In the meantime, prepare the stewed beans sauce. In a blender or food processor, blend the chopped onion, minced garlic, red bell pepper, green bell pepper, and tomatoes until smooth.

Heat the palm oil or vegetable oil in a separate pot over medium heat. Add the blended mixture and cook for about 10 minutes, stirring occasionally.

Stir in the tomato paste, ground paprika, ground cayenne pepper, and salt. Mix well.

Add a little vegetable broth or water to achieve your desired consistency for the stew. Simmer for another 10 minutes, allowing the flavors to meld together.

Once the beans are cooked, drain them and add them to the pot with the stewed sauce. Stir well to combine.

Continue cooking the stewed beans for another 10-15 minutes, allowing the flavors to infuse into the beans. Add more vegetable broth or water if needed to prevent the beans from drying out.

Remove from heat and garnish with fresh cilantro or parsley if desired.

Serve the Nigerian Stewed Beans hot as a main dish or side dish. It pairs well with rice, plantains, or bread.