A rich, meaty variation using canned corned beef mixed directly into the bean batter.
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Soak the beans for 15 minutes, then peel the skins by rubbing them together and rinsing until the white kernels are clean.
Blend the peeled beans, red bell peppers, scotch bonnets, and onions with a little water until the paste is completely smooth and silky.
Pour the bean batter into a large mixing bowl and stir in the vegetable oil and crayfish powder until well combined.
Open the canned corned beef and use a fork to break it into small chunks, then gently fold it directly into the bean batter.
Dissolve the bouillon cubes in a small amount of warm water and add to the mix, stirring slowly to avoid over-aerating the batter.
Scoop the mixture into greased ramekins, foil containers, or traditional Uma leaves, adding a slice of boiled egg to each if desired.
Seal the containers tightly and place them in a large pot with an inch of boiling water at the bottom.
Steam on medium heat for 45 to 60 minutes, adding water to the pot as needed, until a toothpick inserted comes out clean.
