When I was in boarding school we ate beans every single day. That didn’t make me dislike it — beans are too versatile and comforting. Prepared the way I show below, this stewed beans is rich, silky and full of flavor. The beans are cooked in an aromatic tomato sauce loaded with traditional seasonings. Serve it with:
- Boiled rice
- Boiled plantain
- Deep-fried ripe plantain (dodo)
- Boiled yam, cocoyam or cassava
- Bread
- Garri
The serving possibilities are endless.
I also made a video to walk you through the steps so you can see how the textures develop.
Below is the written recipe; the video follows.
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Ingredients
4 cups cooked black beans (or beans of your choice)
1 medium onion, diced
1½ crayfish seasoning cube (maggi crevette) or to taste
4 fresh tomatoes (or 1 cup tomato paste/tomato sauce)
2 tablespoons ground ginger and garlic (freshly blended or powdered mix)
A handful of smoked fish, optional
¼ cup ground crayfish
1 cup vegetable oil
Salt to taste
1 cup water or chicken stock/broth (adjust as needed)
1 habanero pepper, optional
Directions
- Heat the oil in a pot over medium heat. Add the diced onion and sauté for about a minute until fragrant.
- Add the blended tomatoes (or tomato sauce) and fry, stirring occasionally, until the tomato mixture reduces and loses its raw, sour taste.
- Stir in the garlic and ginger paste along with the ground crayfish. Cook together for about a minute to release their aromas.
- Add the crayfish seasoning cube and pour in the chicken broth or water. Stir to combine all the flavors.
- Fold in the cooked beans, mixing gently so the beans soak up the sauce. Taste and adjust seasoning with salt or more seasoning cube if needed.
- Allow the stew to simmer for about 7 minutes so the flavors meld. Add more water or broth if you prefer a looser consistency.
- If using smoked fish, add it earlier so it warms through and distributes its flavor; add the habanero pepper whole or chopped depending on desired heat.
Your bean stew is ready—soft, flavorful and perfect with any of the suggested sides.
Video
Notes
I usually avoid cooking with hot pepper because my children can’t tolerate it, but you can add as much or as little pepper as you like. Alternatively, make a pepper sauce to serve on the side for those who want extra heat.
Enjoy!