Yam and Bean Porridge
A creamy and comforting Nigerian dish made with boiled yams, red beans, and a touch of palm oil for a rich, savory flavor. This Nigerian-inspired soup recipe, ready in about 100 minutes, pairs yams, red beans, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, peeled and cubed yams
- 1 cup, soaked overnight red beans
- 1 large, chopped onions
- 3 cloves, minced garlic
- 2 tbsp palm oil
- 2 tbsp tomato paste
- to taste salt
- to taste pepper
- 4 cups vegetable stock
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Equipment for this recipe
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Instructions
- Step 1: Boil 2 lbs peeled and cubed yams in a large pot with 4 cups vegetable stock for 20 minutes until tender. Drain and set aside.
- Step 2: In a separate pot, heat 2 tbsp palm oil over medium heat. Add 1 large chopped onion and 3 minced garlic cloves — sauté for 3 minutes until golden.
- Step 3: Stir in 2 tbsp tomato paste, 1 cup soaked red beans, 1 tsp ground crayfish, and 1 tsp thyme. Cook for 5 minutes, then add 4 cups vegetable stock. Simmer for 30 minutes until beans are tender.
- Step 4: Mash the boiled yams and add to the pot. Stir until smooth and well combined. Season with salt and pepper. Serve hot.
