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Ewa Agonyin or mashed beans is very popular in Nigeria, but it came to Nigerian through the Togolese influence. It is popular to the extent you would think it originated from Nigeria, It has special stew or sauce that’s served with it and makes it distinct. If you hate beans before, I believe if you eat Ewa Agonyin you would be a convert …lol because you would fall in love with beans.

To make mashed beans doesn’t require many ingredients, just three ingredients and your time, that’s it. It’s as simple as ABC. You can use black-eyed peas or brown beans (ewa drum) or honey beans (ewa oloyin) most people love black-eyed peas (ewa funfun) but I prefer brown or honey bean. Please feel free to use any beans of your choice.

You might want to try;

Nigerian Fried Yam and Stew

Ewa Agonyin Stew (Mashed Beans Stew)

Beans and Sweetcorn Pottage (Adalu)

How To Cook Cornmeal (Egbo)

Asaro- Yam Porridge (Pottage)

Egg Coated Fried Yam (Yamarita)

5 from 1 vote

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Ewa Agonyin (Mashed Beans)

Ingredients

4 Cups Honey Beans (your choice) Picked the dirt and rise
Salt To Taste
Water for cooking
1 Onion (chopped/sliced)

Instructions

Pick/separate the dirt from the beans and rinse.
I used a pressure cooker to boil the beans and this makes it faster. If you don't have one feel free to use a pot.
Add beans to the pot and pour water enough to cover it, and boil it for about five minutes (this reduces indigestion or bloating and also get rid of the preservative on the beans if there's any) and drain the water. This step is optional, you can just boil until tender.
Add another water to the beans, onion, cover, and boil until very tender. Add salt to taste.
When the beans are all soft, use a ladle, potato masher a hand mixer to mash the beans.
When the mashed beans get cold it tends to get drier so you might want to adjust the water to your preference also it gets thicker so adjust the consistency to your preference. Ewa Agonyin is ready.
Serve Ewa Agonyin with stew (I'll add the link of the stew recipe) and enjoy it.

Recipe Notes

Make the recipe yours, if you want it thick and all mashed or partially mashed, it won't alter its taste. Just make it the way you would enjoy.

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