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["Start with soaking your beans in water (about 1 part beans 5 parts cold water) and add your chilli as well. Let is soak for about 3-24 hours. Just as long as you can but not longer than a day.
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Before you start to cook boil your eggs. Fill your pot with cold water and add a healthy serving of salt and 5 of your eggs.", "When your beans are soaked put them in a blender with the water and ad 1-2 onions, 2-3 cloves of garlic, 1 raw egg, sea salt, maggi cube, tomato paste, oil, milk, a knob of butter and your dried crayfish. Blend on high speed for about 5 minutes. The paste should be smooth and not grainy when it is ready (normally this recipe contains a painfully long bean pealing - I do not do that and the taste is amazing).", "Meanwhile your blender is working hard with your beans start to prepare your mackerel. Take off the skin and shred the fish with your hands into smaller pieces. They can be chunky as well just make smaller pieces of the smoked fillet.
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Combine your blended beans with the fish well together. Remember the fish part is very important and where the taste is so if somehow you ended up with just too much of the bean mixture leave some out so the fish can be the main star here. It will pay of hugely when you will eat it since the taste will be a-maaaziiing. Yum yum can not wait myself.
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Now in your tin containers fill all of them up to the 3/4 and also slice up your eggs and distribute them evenly.
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Boil a kettle full of water.", "Now back each container well with your foil as you are packaging a gift. You will be steaming it close to boiling water and you do not want the water to get into your bean cake. Do so with all of the containers.
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Prepare the biggest pot you have and I hope you really have a big one since it will make it much easier for you. In the bottom of the pot add 2 empty container what will work as a barrier between the water and your containers full of your bean cake and then stack all your bean cakes in the pot. Add the hot water from your kettle and set to boil one more. Make your best so they are touching each other as little as possible as it will make them o steam faster.
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Put your pot on your stove on high heat and cover with a lid. Set a timer for every 20 minutes to top up your water (the smaller pot you have the more often you need to top up) and in total leave them there to steam for 1,5 hours (the smaller container you use the faster it is done). But 1,5 hours should ensure that your bean cakes will be ready.", "After 1,5 hours and at least 5 water top-ups place your bean cakes on a plate to cool (you can put them in cold water if you want to speed it up but not so you get your water into your container!).
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Your bean cake is ready. Eat is as it is or sprinkle it with sea salt or add it on your bread or slice it to accompany your food. You can eat it hot or cold but I prefer it hot (do not heat it in the foil container but remove it from the packaging before).
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Enjoy."]
