| Rice and beans Cameroon style |
Rice and beans is a nostalgic favourite for anyone who spent time in boarding school. There’s something comforting about the combination: the rice and beans complement each other perfectly. My younger brother celebrated whenever this dish appeared on the menu at school, and my adopted daughter always requests it when it’s her turn to choose the day’s meal.
I began wondering how this humble dish might look if plated in a fine-dining setting. That idea inspired a slightly more refined presentation, while keeping the authentic flavours intact.
People prepare beans in many ways, but my preferred method is to stir-fry the cooked beans in oil and spices — with or without tomatoes — which gives a rich, concentrated flavour and a pleasing texture.
Let’s get into the kitchen.
Stewed Beans
Prep time: 2 hours
Cook time: 30 mins
Total time: 2 hours, 30 mins
Serves: 4
Ingredients
Two cups dried beans (black beans or small red beans)
3 tomatoes
1 medium onion
2 stems spring (green) onions
1/2 teaspoon ground garlic
1/2 teaspoon ground ginger
2 seasoning cubes (Maggi or preferred brand)
1/2 cup oil (more if needed)
Salt to taste
Method
Rinse the dried beans, then boil them until fully tender — roughly 1.5 to 2 hours, depending on the beans and soaking. Near the end of cooking, add a little salt. When tender, drain and set aside.
Chop the onion and tomatoes and keep them ready. Heat the oil in a deep pot over medium heat and sauté the chopped onion until translucent and fragrant.
Add the chopped tomatoes and fry, stirring occasionally, until the tomatoes reduce and begin to stick to the pot.
Once the tomatoes have shrunk and the oil starts to separate, add the spring onions and stir briefly. Then add the ground garlic, ground ginger and seasoning cubes, mixing well to combine.
Pour in the boiled beans and fold gently to coat with the tomato and spice mixture. Let the beans simmer on low for a few minutes so the flavours meld. Taste and adjust seasoning with salt or additional seasoning cubes if desired.
Serve the stewed beans alongside freshly boiled rice for a classic pairing. The rice soaks up the rich sauce and balances the dish.
If you prefer a simple home-style presentation, plate the beans with rice as served in local eateries. For a more elevated, restaurant-quality experience, plate the rice and beans with slices of fried chicken breast, a house peppered sauce and a garnish of fresh parsley for colour and aroma.
Enjoy your meal — and know you’re cooking something loved by many. Bon appétit!