Best West African Beans Recipes

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

Ingredients

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

Ingredients

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.

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