VEYI (Stewed Beans)

A slow-cooked bean dish beloved across West Africa, Veyi is simple, hearty, and nourishing. The beans are simmered until soft, then stewed in a seasoned onion and tomato base for a rich, comforting flavor. It’s a weekday staple, served solo or with plantains, yam, or a sprinkle of gari.

Flavour Pairing: Extra Spicy or Original Ebesse Fion-Fion 

Prep Time: 10 mins | Cook Time: 30–40 mins | Serves: 4

INGREDIENTS

1½ cups black-eyed peas or brown beans

1 small onion (left whole, for boiling beans)

1 bay leaf (optional)

Salt, to taste

For the Stew Base

¼ cup palm oil or vegetable oil

1 small onion, sliced

1–2 tomatoes, chopped

2 tbsp tomato paste (optional)

1–2 cloves garlic, minced

1 small piece ginger, grated

1 Scotch bonnet pepper, crushed (optional)

1–2 bouillon cubes

Salt and pepper, to taste

DIRECTIONS 

Cook the Beans

Rinse beans and add to a pot with 3–4 cups water, the whole onion, and bay leaf. Boil until soft but not mushy—about 35–40 minutes. Add water as needed during cooking. Discard the whole onion when done and season the beans lightly with salt.

Make the Stew Base

In a separate pan, heat palm or vegetable oil. Add sliced onions and cook until soft. Stir in chopped tomatoes, garlic, ginger, and pepper. Let it simmer until the tomatoes break down. Add tomato paste if using, and season with bouillon, salt, and pepper.

Combine and Simmer

Pour the tomato mixture into the pot of cooked beans (or vice versa). Stir gently to combine. Let it simmer uncovered for another 10–15 minutes until thickened and flavorful. Adjust seasoning if needed.

Serve warm with fried plantains, boiled yam, gari sprinkled on top, or plain rice for a filling and balanced meal.