Remove dirt and stones from the beans. Then, rinse and drain with water three times.

Add the rinsed beans to a pot. Then, add enough water to cover two inches of the beans.

Cook for 1 hour or until tender. You can also cook it in a pressure cooker for faster results.

Salt the beans to taste in the last few minutes and remove from the stove. Use a potato masher or wooden spoon to mash the beans once they're ready.

As the beans cook, prepare the ewa egoyin. Add the soaked dried chilies, red bell peppers, onion, and ginger to a blender and blend until evenly combined. The texture should still be relatively coarse.

Heat palm oil in a pan. Cook for 5-7 minutes or until the color changes.

Then, add half chopped onions to the oil. Stir and cook for 5-7 minutes or until caramelized.

Pour the blended mixture into the pan and season with Knorr cube, crayfish, atagungun, and salt to taste. Cook for 25-30 minutes, stirring from time to time to prevent burning.

Serve the ewa egoyin with bread or plantain.