Exquisite Kitchen

This was too good, and it’s definitely going to become my go-to way to cook beans!
Trust me, soaking your beans overnight makes a huge difference — especially if you don’t have a pressure cooker.

This meal tasted so good, so buttery in the mouth, and believe me, the picture didn’t even do it justice!

📝 Ingredients

Main Base:
• 1 cup black-eyed beans (soaked overnight)
• 2 big red Irish potatoes (cut into chunks)
• Palm oil (a little, for sautéing)
• Fresh spinach (washed and chopped)

Goat Meat:
• Goat meat (cut into bite pieces)
• 1 small onion (chopped)
• 1 tsp green scotch bonnet pepper
• 2 maggi stock cubes (for steaming)

Tomato Sauce:
• 1 medium onion (chopped)
• ½ tsp salt
• ¼ cup crayfish
• ½ inch ginger (grated)
• 2 large fresh tomatoes (chopped)
• 1 stock cube (adjust taste if needed)

👩🏽‍🍳 Directions
1. Cook the Beans:
Pour out the soaking water, rinse, and cook the beans in enough fresh water.
Let it cook until it starts getting soft.
2. Steam the Goat Meat:
While the beans are cooking, wash and cut your goat meat into bite pieces.
Add onions, green scotch bonnet pepper, and two stock cubes.
Cook until tender and flavorful.
3. Add Potatoes:
Once the beans are soft, add the diced Irish potatoes.
Continue cooking until both beans and potatoes are tender.
4. Combine the Goat Meat:
Add the cooked goat meat (with its broth) into the pot of beans and potatoes.
Let everything simmer together for that deep flavor blend.
5. Make the Tomato Base:
In the same pot used for the goat meat, heat a little palm oil.
Add onions and salt — sauté until fragrant.
Add crayfish, ginger, and chopped tomatoes.
Stir and cook until the tomato thickens and loses its raw taste.
6. Mix It All Up:
Pour the tomato mixture into the beans and meat pot.
Stir thoroughly, taste, and adjust seasoning (I added just one more stock cube).
7. Final Touch:
Turn off the heat, add the spinach and stir

Serve hot, and enjoy every buttery, hearty spoonful!