Bean Balls
If you are looking for a reliable bean recipe, this Bean Balls is one to keep: 6 ingredients, 9 simple steps, ready in roughly under an hour. It carries a gentle kick; dial the heat up or down to suit the table. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Easy
Ingredients
Method
- Pick over the beans to remove any dirt or debris.
- Soak the beans in lukewarm water for 30–40 minutes, then drain.
- Cover the beans with water and gently rub the beans together with your hands to remove the outer skins. The skins should separate and floats to the water's surface.
- Carefully scoop off the floating skins, then drain the beans. To remove any leftover skin or impurities, rinse the beans under running water while swishing them around with your hands.
- Transfer the washed beans to a blender or food processor with the chopped onions and scotch bonnet peppers. Add a small amount of water to aid in blending, then blend the mixture until a smooth batter-like consistency is achieved. The batter should be thick but easily pourable.
- Pour the batter into a bowl. Add salt and seasoning to taste, and mix well.
- Place a deep frying pan or pot over medium heat and pour in enough vegetable oil for deep frying. Allow the oil to heat up.
- To shape the akara, take a spoonful of the batter and carefully drop it into the hot oil. Fry the akara until golden brown and crisp, turning once or twice to ensure uniform cooking. This usually takes 2–3 minutes per side.
- Serve hot with corn pap, bread, or any other accompaniment you desire.
Tips for the best Bean Balls
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- This is a 9-step recipe, so set up your workspace in the order the steps use it.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Bean Balls recipe medium to make?
It is rated medium: 6 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for dried black-eyed peas or brown beans?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Bean Balls ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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