Frejon (Beans in Coconut Milk)
- Total Time
- 2 hours, plus soaking
- Rating
- Comments
- Read comments
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Ingredients
- 2cups dried Nigerian honey beans or adzuki beans
- 10fresh thyme sprigs
- 1fresh bay leaf
- 1small yellow onion, peeled and halved
- Kosher salt
- ¾ to 1cup unsweetened, full-fat coconut milk
- 2tablespoons olive oil
- 1red bell pepper, quartered, seeded and sliced crosswise into ¼-inch-thick strips
- 2garlic cloves, thinly sliced
- ½red habanero chile
- 1tablespoon dried crayfish powder or 2 tablespoons tiny dried shrimp (optional)
- 1(14-ounce) can whole peeled tomatoes with their juices
- 1tablespoon red palm oil
- ¼cup fresh mint leaves
- ¼cup fresh cilantro leaves and tender stems
- 2scallions, thinly sliced
- ½lime, zest removed in strips and julienned, plus lime wedges, for serving
- ¼cup garri (fermented coarse ground cassava), optional
Nutritional analysis per serving (6 servings)
407 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 631 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick through the beans for rocks, bad grains or twigs. Transfer the beans to a large bowl and add cold water to cover by at least 2 inches. Allow to soak for 4 hours or up to 12 hours. Rinse the beans and transfer them to a large, heavy-bottomed pot. Add enough water to cover the beans by 2 inches.
- Step 2
Wrap the thyme, bay leaf and half the onion in a piece of cheesecloth and tie it with twine. Add to the pot and bring the mixture to a boil over high heat. Reduce to low, partly cover with a lid and simmer until the beans are completely tender, about 1½ hours. Season with salt and allow beans to cool slightly in the cooking liquid. Discard the bouquet garni.
- Step 3
Strain the beans, discarding liquid, and transfer the beans to a food processor. Pour in ¾ cup coconut milk and purée until smooth. Add more coconut milk for a smoother, thinner purée, if desired. Return the bean mixture to the pot, cover and keep warm on low heat, stirring occasionally to keep the bottom from scorching.
- Step 4
Thinly slice the remaining onion. Heat the olive oil in a medium skillet over medium-high. Add the sliced onion and bell pepper, and sauté, stirring occasionally, until softened and just beginning to brown around the edges, 4 to 5 minutes. Add the garlic, habanero and dried crayfish powder, if using, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, tearing the tomatoes into large chunks as you add them.
- Step 5
Add ¼ cup water, bring to a simmer then reduce heat to low. Cook, stirring frequently, until sauce is slightly reduced and flavors meld together, about 6 minutes. Stir in the red palm oil and cook an additional 2 to 3 minutes. Remove from heat, discard the habanero, and season sauce to taste with salt.
- Step 6
Combine the mint, cilantro, scallions and lime zest in a small bowl. Divide the bean purée among bowls, top with a healthy spoonful of the chunky tomato sauce and garnish with the herb and lime zest mixture. Sprinkle the garri on top, if using, and serve with lime wedges.
- Beans can be soaked and cooked up to 2 days ahead. Store in cooking liquid, drain when ready to use, then purée with coconut milk. Warm up on low and stir frequently to prevent scorching.
Private Notes
Comments
Words still have several meanings. In this context perhaps meant to convey unfancy and humble; although as you point out, like other peasant foods' unassuming appearances, a laborious and nuanced preparation passed down through generations is often required.
This "simple" recipe with six steps and 15+ ingredients for beans. Do words still have meaning?
The actual frejon is the beans, sugar, salt and coconut milk blended. The rest is accompaniment. The frejon is traditionally served with fish on Good Friday, this recipe has it served with a veggie combo. You can make it like a blended soup or cook it further so it ends up more like a pudding. Yummy!
Delicious ! I substituted berbère spice mix instead of the crayfish/shrimp spices and it has quickly become a favorite family dish
@Illa - Palm oil is readily available through Amazon and in groceries that serve large Latin populations. Another thing you can use palm oil for is Moqueca, an incredibly wonderful Brazilian stew. The palm oil is really worth keeping in your pantry if you will cook Cuban, Caribbean, African or South American dishes. It comes in a small bottle, and you will find many uses for it, especially in curries.
See notes with Vegan Coconut-Ginger Black beans.
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