African Beans Recipes

WEST AFRICAN BEANS

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

West African Beans image

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

Ingredients

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

AFRICAN BEANS

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

African Beans image

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

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

AFRICAN BEAN SOUP

Make and share this African Bean Soup recipe from Food.com.

Provided by PinkCherryBlossom

Categories Black Beans

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

African Bean Soup image

Steps:

Melt margarine in large stock pot.
Add carrots. Cook for 5 minutes.
Add water, black eyed peas, navy beans, green pepper, salt, and crushed red pepper (add more water, if necessary, to cover).
Cook, covered, until ingredients are tender, 1 1/2-2 hours.
Add peanuts, onion powder, basil, and coriander during last 10-15 minutes of cooking.
Taste to correct seasonings.
Soup should be thick.

Ingredients

3 tablespoons butter
2 cups carrots, thinly sliced
12 cups boiling water
1 cup dried black-eyed peas
1 cup dried navy beans
1 cup green pepper, diced
3 1/2 teaspoons salt
1/8 teaspoon crushed red pepper flakes
1 cup salted peanuts, chopped
2 tablespoons onion powder
1 tablespoon basil leaves, crushed
1 1/2 teaspoons ground coriander

AFRICAN RED BEANS

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

African Red Beans image

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.

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

AFRICAN BEANS AND POTATOES

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

African Beans and Potatoes image

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

Ingredients

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

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