Rinse the beans thoroughly and soak in water for at least 4 hours or overnight.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and garlic, sauté until fragrant.
Add the chopped tomatoes, bell pepper, thyme, curry powder, and ground crayfish. Cook for about 5 minutes until the vegetables are softened.
Drain the soaked beans and add them to the pot. Stir well to combine with the vegetables.
Add water, bouillon cube, and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes to 1 hour, or until the beans are tender.
Stir occasionally and add more water if needed to prevent burning or sticking.
Once the beans are cooked and the porridge has thickened, adjust seasoning to taste.
Serve hot and enjoy!
