(Cornchaff ) Sweet corn and pinto beans porridge
Ingredients
- 3 cups cooked pinto beans
- 2 cups sweet corn
- 1 sprig Parsley
- 1 small green onion
- 1/2 inch cube ginger
- 1 small habanero
- 2 gloves garlic
- 1 medium onion
- 2 Tbsp palm oil
- 2 Tbsp canola oil
- salt to taste
- 1/4 cup crayfish optional
Instructions
- Slice half of the onion. Blend the remaining half with garlic, ginger, parsley, green onion, harbanero and 1/3 cup of water.
- In a 5 quart skillet, heat up 1-2 tablespoon canola oil and saute onions until they start to brown.
- Add in corn/ beans, blended spices and half a cup of water. Cover and let simmer on medium for about 15 to 20 minutes.
- Then add in palm oil and crayfish, cook for about 10 more minutes. Season to taste and serve.
Notes
A great option for corn is Juanita's Mexican style hominy! Rinse several times before using. And feel free to substitute pinto beans with black beans or any other beans.
