Add the peeled beans into the blender cup, add rodo, red bell (red bell pepper is not important, I added them because I had a few pieces leftover), half of the onion, blend until smooth.
Pour into a bowl, add green onion, the remaining onion, seasoning powder, salt then mix to combine. You don’t need to incorporate air like Akara, so a simple mix will do. I used less than ¾ cup of water in total with blending, rinsing of the blender cup and all. You might use lesser than mine, but I recommend you add water little by little, also you don’t want the batter to be too thick.
Add a few drops of oil in a small non-skillet pan over medium heat and allow to heat not too hot because you don’t want the Akara to burn.
Scoop small batter (I used ¼ cup to scoop) and cook for about 1 minute, flip and cook on the other side for about. The cooking time will vary depending on how thick your batter is.
Remove onto a plate, drizzle a few drops of oil again and repeat the process until the beans batter finished.