• Begin by preparing the beans. To do this place them in a bowl with plenty of water to cover them well and leave to soak for 3 hours or overnight, if possible. If you're in a hurry and don't have time to soak them, you can instead add 1/5 of a teaspoon of baking soda to the water the beans will cook in.
• After soaking, rinse and drain the beans in a colander.
• Add the beans to a pot or pressure cooker and enough water to come up to about1 inch/ 2.5 cm above the beans. Simmer the beans until tender but not too soft. Add more water if necessary but not too much, to avoid ending up with a watery porridge.
• The, add the chopped onion and plantain and allow to simmer until the plantain pieces soften.
• Stir in the crayfish, stock cube, palm oil, and season with salt and pepper to taste. Turn the heat down to minimum and cook for a further 10 minutes.
• Serve your delicious Beans and plantain porridge with a side of bread or topped with tomato stew.

Enjoy!