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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Rick Knight
[email protected]This was a great recipe. The beans were tender and flavorful, and the sauce was creamy and delicious. I served this with rice and it was a hit with my family.
Erik Blomberg
[email protected]I'm not a huge fan of beans, but this recipe changed my mind. The beans were cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again.
Sonia Sonia
[email protected]This recipe was easy to follow and the results were delicious. I loved the creamy texture of the beans and the rich flavor of the coconut milk. I served this with rice and it was a hit with my family.
Terry Reynolds
[email protected]I've made this recipe several times now and it's always a hit. The beans are always cooked perfectly and the sauce is always flavorful and creamy. I love the combination of flavors in this dish. It's a great way to use up leftover coconut milk.
Rayen Br
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are always delicious. The beans are tender and flavorful, and the sauce is creamy and flavorful. I usually serve this with rice, but it would also be good with
Sunshine Dominion
[email protected]I love this recipe. It's so easy to make and it always turns out delicious. The beans are always creamy and flavorful, and the sauce is always rich and satisfying. I highly recommend this recipe.
Ahmad Alayed
[email protected]This was a great recipe. I followed it exactly and it turned out perfect. The beans were creamy and flavorful, and the sauce was delicious. I served this with rice and it was a hit with my family.
mthokozisi khulu
[email protected]I'm always looking for new ways to cook beans, and this recipe was a great find. The beans were so tender and flavorful, and the coconut milk added a delicious richness. I will definitely be making this again.
Animechanxoxo
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the creamy texture of the beans and the rich flavor of the coconut milk. I will definitely be making this again.
cutie zimal
[email protected]This was a really good recipe. I followed it exactly and it turned out great. The beans were creamy and flavorful, and the sauce was delicious. I served this with rice and it was a hit with my family.
Nana Kats
[email protected]I love the combination of flavors in this dish. The beans, coconut milk, and spices all come together perfectly. I also appreciate that this recipe is relatively easy to make. I will definitely be making this again soon.
Nihal Jaan
[email protected]This was a great way to use up some leftover coconut milk. The beans were tender and flavorful, and the sauce was creamy and delicious. I served this with rice and it was a hit with my family.
Lufhuno Masindi
[email protected]I'm not a huge fan of coconut milk, but this dish was surprisingly good. The flavors were well-balanced and the beans were cooked perfectly. I would definitely recommend this recipe to others.
Dulal miyan
[email protected]This was absolutely delicious! I've never had frejon beans before, but they were so creamy and flavorful. The coconut milk added a richness that made this dish truly special. I will definitely be making this again.