Ingredients

The following ingredients have 6 Servings
  • 4 -14.5 ounce canned beans or 1 pound dried beans
  • 1/2 – 3/4 cup palm oil or Canola oil
  • 1 medium Onions
  • 2 Tomatoes
  • 1 tablespoon bouillon powder (optional)
  • ½ pound Smoked Turkey/chicken
  • 1 tablespoon ginger
  • ½ tablespoon garlic
  • 2 - 3 cups stock/ water
  • 1 tablespoon paprika
  • salt and pepper as needed

Instruction

  • Rinse dry black beans and pick through and discard any foreign object.( I did not have to do this because I used the package beans,). Add black beans to a large pot covering with 3-4 inches of cold water.
  • Cover and let sit overnight or 6 to 8 hours
  • Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 1 to 1 1/2 hours until tender.
  • Drain the cooked beans and set aside.
  • if using canned beans you should start from here.
  • Heat oil (palm and canola) in large saucepan over medium heat until hot. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
  • Add tomatoes, ginger, garlic, paprika, Maggie (bouillon) and cook stirring for about 60 seconds,
  • Through in the Smoked meat, Cray fish and let it simmer, for about 15 minutes, add water/ stock if needed to prevent burns. Continue to cook the sauce, stirring occasionally
  • Finally add the beans and the remaining stock/water and bring to a boil and then let it simmer for all the flavors to come together about 15 minutes.
  • Adjust for seasonings and serve.