For Ekuru: soak the peeled beans in water overnight or for at least 1 hour (for easy blending)
Blend the soaked beans with little or no water until smooth.
Pour the blended beans into a bowl and mix to incorporate air (use a hand whisker or electric hand mixer) as you will do when mixing cake. When mixing you will notice the changes in the mixture.
If the mixture is too thick add water (I used 1 cup in total), you don't want the mixture too thick or too watery.
Continue to mix, you will notice the beans doubles or increase in size, this takes about 8 minutes with a hand mixer.
Place a saucepan or pot over high heat and pour some water in it, enough to cover just the base of the ramekins.
When done with the mixing, pour the batter into a leaf and wrap. If you're using ramekins like me (as I can't access leaf where I live) grease ramekins with vegetable oil or folded foil and pour in the batter, make sure you don't fill to the brim.
Do not add anything to the mixture, Ekuru is prepared like that, no season whatsoever should be added.
If you're using leaves, place some (not too many) of the sticks(cut off from the bottom of the leaves) inside the water on the heat and place the wrapped beans batter inside the hot water (watch your fingers). If you're using ramekins or foil pocket just place it in the water, repeat the process until you exhaust the beans batter. Cover and steam.
Testing: insert a toothpick inside the ekuru and if it comes out clean the ekuru is ready. If you're using leaves, the leaves would have changed in color, take one out to check if it's done. Ekuru is ready!
Ekuru served with eko (pap)
Enjoy!