Hello Dears,
Would you like to learn the HATF simple oloyin beans recipe? Good to go from prep to dinner table in 40mins or under?
Let's get started ....
Prepare for cooking:
Beans:
- 4 measuring cups of Oloyin beans (feeds 4)
- Soak the beans in room temperature water for 2mins or until all the chaff floats to the top
- Sift the chaff away and empty the water (dont empty your beans) - do it twice
Transfer the beans into pot (preferably a pressure pot to help it cook quicker in 30-40min on medium heat, a regular will need much longer)
- Add water to the beans for cooking
- The water should cover the beans and be atleast 2" of water above the beans
- Cover pot and let it start to simmer/ boil. Other Ingredients will be added once beans is thoroughly cooked.
Ingredients preparation:
- Cut up half a medium sized onion (or a full sized small onion) - red or white onion is fine
- Set aside a shot glass of oil (vegetable oil, olive oil or any oil of choice)
How do you know the beans is ready?
There will be a color change from dark brown to light brown.
The bean peas will be significantly softer than when you started (It should not be mushy. It should be Solid but soft).
Once its cooked, there should still be water left in the pot. Do not remove
Cooking the beans:
Using a different pot,
- Fry your onions in the oil you set aside (until soft) on medium heat.
- Then pour your beans (with the water) into the oil and onions (you should hear a sizzle)
- Stir it until thoroughly mixed
- Let it boil for a few minutes before you begin to add your spices.
Please note:
If your beans didn't have enough water left over, you can add some water (100ml to start) and leave it to boil.
Depending on what you want to use the beans for, your bean consistency will be different (for example, medium thickened beans instead of watery beans for tortillas, dips, burritos and as a side for rice).
- Reduce to low heat
- Add a measuring spoon of salt (0.34oz or less), stir
- Add your Crayfish (1oz), stir and taste. (Add more if desired)
- Once you bring to a boil,
- Add your palm oil (150ml) , stir
- Leave on low heat for 3mims (5mins max) and then its ready to serve.
Beans can be intimidating for beginners, especially because they take time to cook and can easily turn out too hard, too mushy, or bland. But with the right approach, anyone—from a first-timer to a seasoned home cook—can get them just right.
Words of Encouragement for Each Level:
- For the absolute beginner: "Don’t be scared—cooking beans is all about patience, not perfection. Just start with clean water, season as you go, and taste along the way. You’ll get better each time!"
- For someone trying for the first time: "Beans have a mind of their own, but you’re in control. Keep an eye on the texture, and don’t rush—slow and steady wins the race!"
- For an intermediate cook: "Want to level up? Try soaking your beans overnight for faster cooking and deeper flavor. Don’t be afraid to experiment with herbs, broth, or even coconut milk for a unique twist!"
Universal Tips to Avoid Mistakes:
- Soaking vs. No Soaking: Soaking overnight reduces cooking time and makes beans easier to digest. But if you forgot, no worries—just cook them longer and check for doneness.
- Don't Add Salt Too Early: Salt toughens the beans if added at the beginning. Wait until they’re at least halfway cooked.
- Simmer, Don’t Boil: A slow simmer ensures even cooking without splitting or turning mushy.
- Test for Doneness: Beans are ready when they’re tender but not falling apart. The best test? Taste one!
- Flavor Boosters: A bay leaf, onions, garlic, or even a dash of coconut milk can turn ordinary beans into something special.
Would you like to try our EVERY DISH OLOYIN BEANS - Made Easy Kit? Click on image below
