How I Went From a Beans Skeptic to a Lifelong Devotee

Growing up, my mum was a fantastic cook. She poured her heart into every meal like the kitchen warrior that she is.

But for all her culinary superpowers, one thing was strangely, consistently absent from our family menu: plain beans.

Sure, she could do beans,  but only in disguise.

Rice and beans? Yes.

Maize and beans? Occasionally.

Akara (bean cakes)? Absolutely, especially since it was her all-time favorite snack.

Moi moi (steamed bean pudding)? A yes again.

But a pot of just plain, well-seasoned, slow-cooked beans, the kind people enjoy with garri or bread,  never. Not once.

She just wasn’t a fan. Neither was my dad. And since my parents weren’t particularly into social events, I didn’t even get the chance to “accidentally” try beans at parties like other kids.

To seal my fate, Mum insisted I took home-cooked meals to school every day, from primary through secondary school. So basically, my taste buds went through childhood and adolescence without forming a single memory of plain beans.

That is, until university.

It was my first year in university (100 level), and living in the same student lodge was a final-year student we all called Bro Seun.

He was much older than the rest of us, deeply spiritual, incredibly disciplined, and yet so approachable that he quickly became a respected figure in our little community.

He’s also the reason I accidentally memorized a gospel song:

“Your foes will one day bow before your throne,
And on that day, they will declare you as king…”
— Wale Adenuga

Why? Because Bro Seun would sing it,  loudly,  while cooking beans in the wee hours of the morning.

It didn’t matter if it was Monday or Saturday; the man cooked and ate beans every single day, without fail.

At first, I was baffled. Who eats beans this much?

And willingly?

One day, I told him I had never eaten plain beans by itself before. His eyes widened like I had just confessed a crime. He immediately launched into a passionate explanation of beans’ nutritional benefits, protein, fibre, iron, complex carbs, brain food, energy food, soul food.

Keep in mind, this was 2004 or 2005;  pre-Google, pre-YouTube recipes,  but I listened because, well, he was Bro Seun.

I eventually watched him cook it one afternoon. Then I made a bowl for myself, served with lebu garri sprinkled on top and cold Ijebu garri to drink.

I swear I saw the gates of heaven open.

That was the turning point. That day, I was baptized into the sacred order of Beans Lovers Anonymous.

No going back.

I may not eat it seven days a week like Bro Seun, but if I go a week without cooking beans now, I start to crave it like a ritual.

It has become one of those meals that grounds me, comforting, satisfying, and rich in both flavor and memory.

After graduation, I tried to convert my mum. I failed. She took her anti-beans campaign to the grave.

But in an unexpected twist of fate, my dad,  now in his late 60s, has crossed over to the beans-loving side. And he’s obsessed.

To make my beans even more delicious (and nutritious), here’s what I typically add:

• Plenty of onions (don’t be shy)

• A sprinkle of turmeric powder

• A dash of ginger and garlic powder

• Sometimes, sliced ripe plantains for a sweet-savory blend

Simple, satisfying, and completely soul-soothing.

Beans are more than just comfort food, they’re a nutritional powerhouse. They’re packed with plant-based protein, dietary fibre, iron, folate, and complex carbohydrates.

They support heart health, regulate blood sugar, aid digestion, and keep you feeling full for longer. And they’re affordable and accessible to boot.

In short? They’re the humble MVP of any kitchen, and I’m so glad I finally met them.