Ekitole (corn and bean stew)

Instructions

1. Cook the soaked beans in unsalted water for 45 to 60 minutes until tender without bursting.
2. Meanwhile, slice the onions and crush the garlic, then fry them in the oil until golden.
3. Add the diced tomatoes and the chili, and let them break down for 5 minutes over medium heat.
4. Add the green corn and a little water, then simmer for 15 minutes.
5. Drain the cooked beans, then add them to the sauce with the turmeric and salt.
6. Simmer for another 10 minutes over low heat, adding water if the stew becomes too thick, then serve hot.