Whole honey beans cooked soft then stirred ('riro' means to stir) into a peppered palm-oil stew with onions, tomatoes, and crayfish — a heartier, chunkier cousin to ewa agoyin eaten on its own or with plantain.
Ewa riro is everyday home cooking — the pot a Yoruba mother keeps going for a family meal. It is comfort and thrift, beans stretched into a full dinner. That same instinct — beans as the dignified center of a working family's plate — is the spine of Black Southern cooking from Hoppin' John to a pot of pintos.
Whole beans retain their hulls, maximizing insoluble fiber and resistant starch for gut and glucose health. The tomato-pepper base adds lycopene and vitamin C, which improves absorption of the non-heme iron in the beans — a meaningful pairing for iron-deficiency anemia common in Black women.
Cook honey beans until soft, reserving liquid. In a separate pot fry blended pepper, tomato, and onion in palm oil, add crayfish and iru, then fold in the beans and a little cooking liquid. Simmer until thick. Season modestly.
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