Pick the beans and rinse.
Place a large saucepan/pot over a high-heat, add the beans and cover with enough water. Boil for about 5 minutes, from the lid and drain (be careful when doing this), then rinse with cold water again. Remove the corn from the cob, rinse and add to the beans, also add sliced onions.
Add enough water to cover about three cups or more depending on the beans, you can add more water as you cook if necessary. Boil together until the bean is almost soft.
Clean the pepper, rinse and blend with the half onion.
After the beans and corn are almost soft, add blended pepper, fish fillets (if you're using) and continue to cook until they are fully cooked and the pepper mixture is well combined. Add the knorr seasoning and salt.
Place a small saucepan over medium-high heat, add palm oil after the oil is hot enough but not bleached, slice the remaining half onion and add to the hot oil, add the ground crayfish, and saute until the onion releases its fragrant.
When the beans mixture is done, add the hot oil mixture and stir. If you don't want to do this step you can also add oil at the same time with pepper mixture. Combine and check the seasonings, readjust as necessary. Leave the mixture to cook for about 3 minutes.
Let it cool and serve. Enjoy!