Best African Beans Recipes

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AFRICAN SWEET POTATO STEW WITH RED BEANS



AFRICAN SWEET POTATO STEW WITH RED BEANS image

Categories     Soup/Stew     Vegetable     High Fiber

Yield 6 servings

Number Of Ingredients 17

2 teaspoons olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can chopped green chiles, drained
3 tablespoons creamy peanut butter
3 tablespoons chopped dry-roasted peanuts
6 lime wedges

Steps:

  • Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender. Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.

AFRICAN BEANS



African Beans image

Nb. The recipe calls for dry beans, I use tinned, approx. 420gr size, and if I haven't got black-eyed I use cannelli or borlotti or any smallish white bean; cuts down on cooking time This is a vegetarian dish intended as a main meal, but it makes a great side dish as well. A good variation is to add sautéed sliced mushrooms with the onions, and I usually add garlic as well. Its good served immediately, but if you refrigerate and heat the next day its even better.

Provided by Karen Elizabeth

Categories     Black Beans

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 1/2 cups dried black-eyed peas
2 medium onions, chopped
2 tablespoons oil
1 (135 g) can tomato paste
1 (410 g) can coconut cream
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
2 teaspoons brown sugar
1 teaspoon salt
black pepper

Steps:

  • Cook dry beans according to instructions on packet. (No need with canned beans).
  • Sauté onions until they are soft and clear.
  • Add tomato paste, coconutcream and seasonings, stirring over a gentle heat until they form a smooth and creamy sauce.
  • Drain beans and add to sauce. Allow to simmer gently for 15 minutes or so, stirring from time to time.
  • Serve on brown or white rice accompanied by a salad.

Nutrition Facts : Calories 1400, Fat 49.5, SaturatedFat 34.1, Sodium 1809, Carbohydrate 213.6, Fiber 19.4, Sugar 131.8, Protein 36.5

AFRICAN RED BEANS



African Red Beans image

This is a great bean recipe, with it's origins in Africa. I really love the layers of flavor. The original recipe called for 1/2 Cup of peanut oil, but I just reduced it to 1/4 Cup, which I think is plenty. You can always cook the beans longer if they are not tender enough. Recipe by chef Angela Shelf Medearis. *Cook time does not include the overnight soaking of beans.

Provided by LifeIsGood

Categories     Beans

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup dried pinto bean, picked over
1 1/4 cups onions, chopped, divided
1/4 cup peanut oil (or vegetable oil)
1 cup canned whole tomatoes, drained and chopped
1 tablespoon tomato paste
1 large garlic clove, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1 teaspoon salt

Steps:

  • Soak the beans overnight in 2 quarts of water. OR you could quick soak them by putting the beans into a heavy pot and cover with 2 quarts of water, bring to a boil and boil for 2 to 3 minutes. Remove the pot from the heat and let the beans soak, uncovered for 1 hour.
  • Bring the pot of soaked beans to a boil, then reduce the heat to low. Add 1/4 C of the onion and simmer, partly covered, about 1 hour, or until the beans are tender but not mushy. Drain the beans and set them aside.
  • In a large skillet, heat the oil until it is hot but not smoking. Saute the remaining cup of onions until soft and translucent but not brown. Add the tomatoes, tomato paste, garlic, cayenne pepper, white pepper and salt. Stirring frequently, simmer the mixture until most of the liquid has evaporated. Stir in the beans and cook, uncovered, for about 5 to 10 minutes, stirring frequently.

AFRICAN SWEET POTATO SOUP WITH PEANUT BUTTER AND BLACK BEANS



African Sweet Potato Soup With Peanut Butter and Black Beans image

Make and share this African Sweet Potato Soup With Peanut Butter and Black Beans recipe from Food.com.

Provided by Mom10

Categories     Low Cholesterol

Time 1h

Yield 2 quarts, 6 serving(s)

Number Of Ingredients 15

1 tablespoon light olive oil or 1 tablespoon peanut oil
1 tablespoon hot thai kitchen curry paste or 1 tablespoon mild curry paste, to taste
1/2 teaspoon cinnamon (I used less cinnamon because I tend to prefer less cinnamony-flavors in my savory food)
1 medium red onion, peeled, diced
4 garlic cloves, minced
1 medium sweet potatoes or 1 medium yam, peeled, diced
1 large yellow bell pepper, cored, seeded, diced
1 jalapenos or 1 other hot chili pepper, seeded, diced fine
3 (14 ounce) cans black beans, rinsed, drained (I used 1 1/2 cups dried black beans that I cooked most of the way before adding to the broth)
1 quart light broth
1/2 teaspoon crushed hot red pepper flakes, to taste
2 tablespoons chopped fresh cilantro
1 big juicy lime, juice of
2 -3 teaspoons organic brown sugar or 2 -3 teaspoons raw agave nectar, to taste
sea salt and black pepper, to taste

Steps:

  • Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
  • Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
  • Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
  • Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.

Nutrition Facts : Calories 266.7, Fat 3.6, SaturatedFat 0.7, Cholesterol 0.2, Sodium 424.3, Carbohydrate 46.7, Fiber 14.5, Sugar 3.9, Protein 14.3

WEST AFRICAN BEANS



West African Beans image

I love this dish! My late husband was from Cameroon (fr.West Africa) He taught me to cook their dishes. When I prepare these recipes, I am thankful for having the opportunity for such a wonderful cultural experience. The more you make this dish, the better you get at it. Actually, the beans are a healthy food and very filling. You can add Meat and make this a one-dish meal. A loaf of french bread is great with it. *062910-thank you toubabou-ke member_id=1342512 for pointing out the palm oil. I do use palm oil but for confusion sake I didn't post it. Just kept it simple for other chefs:P* I have also used coconut oil.

Provided by bayoucritter aka. a

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 large onion, chopped
1 garlic clove, minced
2 tablespoons tomato paste
1/4-1/2 cup olive oil (palm oil 2-3T)
2 cans white beans, 8oz (navy, great northern, black eye peas)
2 cups water
1 pinch salt
cayenne pepper (to YOUR taste! The West African brand is very hot and needs less. The Spanish Cayenne is milder in t)
2 -3 cups white rice, cooked

Steps:

  • In skillet, add Oil, Onion, Garlic.
  • Cook on med heat, stirring often.
  • When onion is lightly browned, add Tomato Paste.
  • Stirring constantly until the Paste has'separated' and is a deep burgundy/brown color.
  • Be careful not to let burn!
  • Takes about 10-15 minutes.
  • Stir in Bean'juice'.
  • Then, add the beans, salt and 1cup of the water.
  • Let simmer about 10min.
  • Stir occasionally.
  • When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer til you have a thick, velvety'sauce'.
  • Use remaining water to adjust consistency to your liking.
  • Serve over White Rice.
  • Yummy!

Nutrition Facts : Calories 323.4, Fat 9.4, SaturatedFat 1.3, Sodium 75, Carbohydrate 54.1, Fiber 2.3, Sugar 1.7, Protein 4.7

AROMATIC AFRICAN RED BEANS



Aromatic African Red Beans image

A simple recipe for beans, you must plan ahead for presoaking the dried beans. You could probably used tinned but it wouldn't be the same. This recipe was found on www.ivu.org, submitted by the International African Vegetarian Network and Friends.

Provided by magpie diner

Categories     Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb dried red kidney beans, presoaked overnight
8 cups water
1 cup celery, chopped
4 bay leaves
3 tablespoons fresh garlic, minced
2 teaspoons dried thyme, crushed
1 teaspoon powdered kelp (sub sea salt, powered miso, spike or vegetarian bouillon powder)
1 cup green pepper, diced
1 tablespoon fresh parsley, finely chopped
sea salt & pepper, to taste

Steps:

  • Pick through beans to remove any bad ones. Soak in plenty of water, overnight if possible (about 6 hours minimum). Don't add salt at this stage, it will only make the beans tough.
  • Ready to cook - drain and rinse the beans thoroughly then place them in a large pot with the 8 cups of fresh water, the onion, celery, and bay leaves.
  • Bring to a boil, cover and reduce heat. Cook over low heat for about an hour or until the beans are tender.
  • Stir and mash beans against side of pan, leaving some whole.
  • Add green pepper, garlic, parsley, thyme and seasonings to taste. Cook uncovered over low heat until almost creamy for about 20 minutes.
  • Remove bay leaves before serving over some hot cooked brown rice.

SOUTH AFRICAN SAMP AND BEANS (UMNGQUSHO)



South African Samp and Beans (Umngqusho) image

This is a traditional South African Samp (mngqusho) and Beans (mbotyi) recipe. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to our family and we thought it was delicious. Samp is the same thing as hominy, except the kernels are cracked into a few pieces. The samp and beans can be and are commonly soaked overnight, but my friend says it will still take 2 hours to cook and the flavor is not as good this way. Without pre-soaking the samp and beans it will take 3-4 hours to cook at medium heat. This recipe can take a lot of time, but it tastes great!

Provided by Enjolinfam

Categories     Beans

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups samp (cracked hominy)
3 cups sugar beans or 3 cups pinto beans
1 onion
2 -3 potatoes
1 large tomatoes
2 -3 tablespoons canola oil
salt, to taste
1 -2 vegetable bouillon cube
2 -3 teaspoons curry powder

Steps:

  • Mix and wash the samp and beans together.
  • Put them in a large pot with 5-6 cups water and cook samp and beans until they start becoming soft. Check on it every 30 minutes or so to see if the samp and beans need more water and to see when they are start to soften (don't wait until they are cooked through and too soft).
  • Once the samp and beans are slightly soft, but not done (when they look like they need about another 20-30 minutes left of cooking) drain some of the water if there is more than a few cups of water still cooking with it and add everything else (the vegetables, oil, salt, spices and seasonings). Cook the remainder of time it takes until the beans are very soft (usually 20-30 minutes more).

Nutrition Facts : Calories 305.5, Fat 8.3, SaturatedFat 0.8, Sodium 548.2, Carbohydrate 48.3, Fiber 9.6, Sugar 3.2, Protein 11.5

STEWED GREEN BEANS - SOUTH AFRICAN FARM RECIPE



Stewed Green Beans - South African Farm Recipe image

You'd call this mashed beans, and it is, sort of! It's a common way we have of cooking older green beans, when they're past their prime and not good enough to steam plainly any more. This side dish comes under the heading of "old-style comfort food"! Delicious with roast meats and stews. As with such old, trad recipes, quantities are not set in stone.

Provided by Zurie

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

14 ounces green beans
1 potato, medium, peeled and sliced
1 onion, medium, peeled and sliced
1/2 teaspoon sugar
1/3 teaspoon white pepper (to taste)
1/2 teaspoon salt (to taste)
1/3 teaspoon nutmeg, as garnish, to taste (optional)
butter, to taste

Steps:

  • Wash and tail beans. Please note that you could use more; the quantity doesn't matter. If you're cooking for more than 4 people, use more beans and maybe 2 potatoes.
  • Cut the beans cross-wise into rounds -- anything from thinly sliced to 1" long.
  • Carry on until all the beans have been cut.
  • Put in a pot, and slice the peeled potato and onion over the beans.
  • Add about 1/3 cup water, sugar, white pepper and salt.(Yes, white pepper is the best here, but black pepper is fine). Don't mix: just put lid on and bring to boil, then lower heat and let simmer.
  • Bring to the boil, lower heat, put lid on, and let the whole lot simmer until everything is very soft.
  • Using one of those utensils (name?)which you use to mash any vegetable roughly, mash the beans, potato and onion, but don't try to beat it to a pulp -- there should be texture left (see photo's!).
  • Usually there is a bit too much liquid left. Drain this off -- I use a sieve -- or you can boil it away over high heat, but be careful not to burn the veggies.
  • Add a good knob of real butter, fork through, and sprinkle with nutmeg to serve.
  • This simple dish can easily be made ahead and warmed up -- the flavour improves.
  • Serve as a vegetable side dish.

NORTH AFRICAN-STYLE BEANS



North African-Style Beans image

Serve this delicious dish with couscous. Cooking time is approximate. Another recipe from my "James McNair's Favorites" cookbook.

Provided by DailyInspiration

Categories     Onions

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups garbanzo beans (chickpeas)
3 tablespoons olive oil
3 cups yellow onions, chopped
1 cup carrot, chopped
1 teaspoon garlic, minced
1 cinnamon stick
3 whole cloves
1/2 teaspoon saffron thread, crumbled
6 fresh fresh cilantro stems
6 fresh flat-leaf parsley sprigs
2 quarts vegetable stock
1 cup fresh tomato, peeled, seeded, drained and chopped (or canned tomato)
salt
fresh ground black pepper

Steps:

  • Clean and soak the beans overnight.
  • In a large, heavy pot, heat the oil over medium-high heat. Add the onion and carrot and cook, stirring frequently, until the vegetables are soft but not browned, about 5 minutes. Add the garlic, cinnamon, cloves and saffron and cook for about 1 minute longer. You can wrap cinnamon stick and cloves in cheese cloth for easy removal.
  • Drain the beans and stir them into the pot. Add the cilantro and parsley sprigs and enough stock or water to cover by 1/2 inch. Cook until the beans are tender.
  • Stir in the tomato and salt and pepper to taste and simmer until the flavors are well blended, about 20 minutes. Remove bay leaves, cinnamon and cloves before serving.

Nutrition Facts : Calories 206.2, Fat 8.1, SaturatedFat 1.1, Sodium 263.1, Carbohydrate 29.8, Fiber 6.3, Sugar 5.2, Protein 5.5

AFRICAN BEANS AND POTATOES



African Beans and Potatoes image

simple but filling dish thanks to the spuds and beans. Serve with Injeera to mop up the juices. If you have a pressure cooker this is a great recipe if not use canned beans for time otherwise prepare the beans according to the packet instructions before using

Provided by PinkCherryBlossom

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups dried pinto beans
3 large potatoes, peeled and chopped
2 stalks celery, chopped
salt
1 large sweet onion, sliced

Steps:

  • Cook beans until tender.
  • Add potatoes and celery to beans and cook until potatoes are tender.
  • I cut mine into large cubes and it took about 4 minutes.
  • Salt to taste.
  • Saute onion until browned.
  • Mix in with beans and potatoes.

Nutrition Facts : Calories 377.7, Fat 1, SaturatedFat 0.2, Sodium 30.2, Carbohydrate 75.4, Fiber 14.6, Sugar 4.1, Protein 17.8

AFRICAN BEANS WITH COLLARDS



African Beans With Collards image

This was inspired by a recipe for African Beans posted by Karen Elizabeth. I added some mushrooms and greens and made some changes to make it more in keeping with a Nutritarian eating style. You can shorten prep time by using jarred garlic, frozen collards, onions and mushrooms.

Provided by Anne Sainz

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

10 ounces collard greens, de-stemmed and chopped
2 tablespoons raisins
2 garlic cloves, minced
2 medium onions, chopped
4 mushrooms, chopped
1 (15 ounce) can diced tomatoes
2/3 cup unsweetened dried shredded coconut
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon black pepper (to taste)
2 (15 ounce) cans low-sodium pinto beans, drained and rinsed
1/2 cup water
1/2 teaspoon oil (to coat pan)

Steps:

  • Wash, de-stem and chop the collards. Add raisins to collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
  • Chop garlic, onions and mushrooms and set aside.
  • Combine tomatoes, coconut, paprika, chili powder, cumin, black pepper, beans and water and set aside.
  • Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onions and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
  • Add as many greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
  • Add tomato mixture and continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright, adding small amounts of water if needed to prevent sticking.

Nutrition Facts : Calories 491.2, Fat 12, SaturatedFat 8.6, Sodium 35.7, Carbohydrate 78.3, Fiber 26.8, Sugar 10.6, Protein 24.4

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African beans recipes are a widely popular dish in many countries throughout Africa. The beans are incredibly versatile and can be used in a variety of dishes, ranging from stews to soups to salads. African cuisine boasts an array of beans, including black-eyed peas, pinto beans, cowpeas, and kidney beans, among others. These tasty, nutritious legumes can be paired with a variety of ingredients to create flavorful, satisfying dishes that are both nutritious and hearty.

The Health Benefits of African Beans

African beans are not only delicious, but they are also incredibly nutritious. Beans are an excellent source of plant-based protein, making them an essential dietary component for vegetarians and vegans. They are also high in dietary fiber, which is essential for maintaining healthy digestion and can help lower cholesterol levels. Many African beans are also high in iron, a mineral essential for the production of red blood cells and for maintaining good energy levels.

African Beans Recipes

Here are some of the most popular African beans recipes that you can try at home:
1. African Black-Eyed Pea Salad
This refreshing salad is perfect for a hot summer day. It is easy to make and can be served as a main dish or as a side dish.
Ingredients:
  • 2 cups of cooked black-eyed peas
  • 1 medium red onion, chopped
  • 1 red bell pepper, chopped
  • 1 tomato, chopped
  • Juice of 1/2 a lemon
  • 2 tablespoons of olive oil
  • 1 teaspoon of ground cumin
  • Salt and pepper, to taste
  • Chopped fresh mint, for garnish
Directions:
  1. In a large bowl, combine the black-eyed peas, red onion, red bell pepper, and tomato.
  2. In a small bowl, whisk together the lemon juice, olive oil, ground cumin, salt, and pepper. Pour the dressing over the salad and toss well to combine.
  3. Refrigerate the salad for at least an hour to allow the flavors to meld.
  4. Before serving, garnish with chopped fresh mint.
2. Nigerian Bean and Plantain Stew
This hearty stew is a popular dish in Nigeria. It is typically served with rice or bread, and it has a spicy, savory flavor that is sure to warm you up on a cold day.
Ingredients:
  • 2 plantains, peeled and sliced
  • 2 cups of cooked red kidney beans
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of cayenne pepper
  • 1 can of diced tomatoes
  • 2 cups of vegetable broth
  • Salt and pepper, to taste
Directions:
  1. In a large pot or Dutch oven, heat some oil over medium-high heat.
  2. Once the oil is hot, add the sliced plantains and cook until golden brown on both sides. Remove the plantains from the pot and set them aside.
  3. In the same pot, add the chopped onion and cook until soft and translucent. Add the minced garlic and cook for an additional minute.
  4. Add the ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for another minute until the spices are fragrant.
  5. Add the can of diced tomatoes, kidney beans, and vegetable broth. Stir well and bring the mixture to a simmer.
  6. Simmer the stew for about 20 minutes, until it thickens slightly. Add salt and pepper to taste.
  7. Add the cooked plantains to the stew and cook for another 10 minutes until the plantains are heated through and tender.
3. Ghanaian Red Red Stew
Red red is a flavorful, spicy stew made with black-eyed peas. The dish gets its name from the vibrant red color of the stew. It is typically served with fried plantains or rice.
Ingredients:
  • 1 can of black-eyed peas, drained and rinsed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 tablespoon of tomato paste
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of cayenne pepper
  • 2 cups of vegetable broth
  • Salt and pepper, to taste
  • Fried plantains, for serving
Directions:
  1. In a large pot or Dutch oven, heat some oil over medium-high heat.
  2. Once the oil is hot, add the chopped onion and cook until soft and translucent. Add the minced garlic and cook for another minute.
  3. Add the chopped red bell pepper and cook until softened, about 5 minutes.
  4. Add the tomato paste, smoked paprika, and cayenne pepper. Cook for another minute until the spices are fragrant.
  5. Add the drained black-eyed peas and vegetable broth. Stir well and bring the mixture to a simmer.
  6. Simmer the stew for about 20 minutes, until it thickens slightly. Add salt and pepper to taste.
  7. Serve the stew hot, with fried plantains or rice.

Conclusion

African beans recipes are a delicious, nutritious addition to any meal. From refreshing salads to hearty stews, beans can be used in a variety of dishes to create a flavorful, satisfying meal. Whether you are looking to add more plant-based protein to your diet or simply want to try something new, African beans are an excellent addition to any meal.
When it comes to African cuisine, beans are a staple ingredient that can be found in a variety of dishes. African beans recipes are known for their hearty and flavorful nature, and they often highlight the natural essence of the beans. Adding beans to your recipes is a great way to add protein and texture, and there are many delicious options to choose from. Here are some valuable tips to help you make the most of your African beans recipes. ## Types of Beans African cuisine features a wide variety of beans, each with its own unique texture and flavor. Popular types of beans used in African beans recipes include: ### Black-eyed peas Black-eyed peas are a common staple in West African cuisine. They are small white beans with a distinctive black spot that looks like an eye. They have a slightly nutty and earthy flavor that is perfect for stews and soups. ### Cowpeas Cowpeas, also known as black-eyed beans, are small brown beans with a slight sweetness that is perfect for salads or stews. They are native to Africa and can be found in dishes throughout the continent. ### Kidney beans Kidney beans are large red beans that are commonly found in North African cuisine. They have a creamy texture and a slightly sweet, nutty flavor that pairs well with savory spices. ### Lentils Lentils are a versatile legume that can be found in many African beans recipes. They come in several colors, including black, yellow, and red. They have a mild, earthy flavor that can absorb the flavors of the other ingredients in a dish. ### Pigeon peas Pigeon peas are a small, round bean that is commonly used in West African cuisine. They have a slightly sweet and nutty flavor that is perfect for soups and stews. ## Soaking Beans Soaking beans before cooking is an essential step that ensures even cooking and reduces cooking time. Soaking beans also helps to remove any dirt or debris that may be present on the beans. Here are some tips for soaking beans: ### Measure the Beans Measure the beans before soaking to ensure that you have enough water to cover them adequately. Use a ratio of three cups of water for every one cup of beans. ### Rinse the Beans Rinse the beans thoroughly under cool running water to remove any dirt or debris. Check for any pebbles or other foreign materials that may have gotten mixed in with the beans. ### Soak the Beans After rinsing the beans, place them in a large pot or bowl and cover them with water. Allow the beans to soak for at least four hours, or overnight if possible. Drain the water and rinse the beans before cooking. ## Cooking Beans Once the beans are soaked, it's time to cook them. Here are some tips for cooking beans: ### Use a Large Pot Use a large pot that can accommodate the beans and enough water to cover them by about two inches. The beans will expand as they cook, so it's important to have enough space in the pot. ### Add Flavors Add flavors to the beans during the cooking process to enhance their natural flavor. Common flavorings used in African beans recipes include onions, garlic, tomatoes, and spices such as cumin, coriander, and paprika. ### Simmer the Beans Bring the water to a boil, then reduce the heat and simmer the beans until they are tender. The cooking time will vary depending on the type of beans and whether they were soaked beforehand. Taste the beans periodically to check for doneness. ## African Beans Recipes Now that you have some tips for cooking beans, here are a few African beans recipes to try: ### South African Bean and Beef Stew This hearty stew is perfect for a chilly evening. It features tender chunks of beef, kidney beans, and vegetables in a rich, savory broth. ### Mozambican Black-Eyed Pea and Shrimp Curry This spicy curry is made with black-eyed peas, prawns, and coconut milk. It's perfect served over rice or with naan bread for dipping. ### West African Red Beans and Rice This simple dish combines red kidney beans with rice and flavorful spices. It's a perfect side dish or main course and is easy to customize with different veggies or meats. ### Nigerian Moi Moi This baked bean cake is a popular West African snack. It's made with black-eyed peas, peppers, onions, and spices, then steamed until fluffy. ### Ethiopian Misir Wot This flavorful lentil stew is a staple in Ethiopian cuisine. It's made with red lentils, onions, garlic, and a fiery berbere spice blend. #### Conclusion African beans recipes are delicious and hearty dishes that are perfect for any occasion. From stews and curries to simple side dishes, beans are a versatile ingredient that can be used in a variety of ways. By following these tips for soaking and cooking beans, you'll be able to make the most of your African beans recipes and create dishes that are full of flavor, texture, and nutrition.

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