Pick and rinse the beans thoroughly to remove dirt and stones.

Transfer beans to an Instant Pot, add some diced onions, cover with water, and cook on the bean/chili setting.

While beans cook, roughly blend red bell peppers, habaneros, and onion.

Heat palm oil in a saucepan, then add the blended pepper mixture. Cook until all liquid evaporates and it thickens into a stew.

Stir in smoked mackerel chunks, crayfish, and seasoning. Let simmer gently over low heat.

Once beans are soft, transfer them into the saucepan with the pepper mixture. Add corn and mix well.

If too thick, loosen with a splash of water. Simmer on medium-low for 5–10 minutes to allow flavors to combine.

Garnish with chopped green onions (optional) and serve hot.