This is a quick meal to make if you’ve got all the three ingredients already at hand. Stewed beans and corn is made with already cooked plain beans, corn and leftover stew. I cook brown beans with lots of onions and a little salt, then freeze them in storage plates and that makes it easy for me to make any variety of beans at short notice.
You can cook your beans fresh if you don’t have any leftover and also the no-fry tomato stew is a stew you can quickly make to use for this recipe. With corn in season, succulent fresh sweet cooked corn is a good idea, otherwise you can just substitute with the tinned one which is normally sweeter in taste.
This is another way to serve beans to the kids and for your toddler, you can mash it up a bit incase the corn is to still difficult for them to chew on.
Stewed Beans and Corn Recipe
- 1 cup cooked brown or black-eyed beans
- ¾-1 cup sweet corn or freshly cooked corn kernels
- 1½ cooking spoon stew
- ½ cup water
- A few leaves of scent leaf/nchuanwu/basil/effirin
- Put pot on heat, then pour in the water and also add the stew to boil.
- Once it boils, add the cooked beans and corn, then leave to cook till the stock has reduced. Do not stir to avoid it burning before beneath while the stock still cooks at the top.
- Once the stock has reduced to a quarter, chop and add the leaves. Stir and allow to simmer for a minute.
- Remove from heat and serve alone or with porridge or pap.
Check other kid-friendly beans recipes on Mummy’s Yum. Have you tried the ukwa beans or baby beans and sweetcorn puree, both with the back of the beans peeled off for easy digestion for your baby or toddler. Make the creamy beans and yam or maybe the chunky mince and beans, two lovely recipes i came up with and i’m sure the kids won’t resist them.