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This African Bean Stew is hearty, savory, and a one-pot comfort meal. This is simply beans simmered in warm and flavorful spices with tomatoes and herbs.

Beans stew is enjoyed worldwide and it is high in protein and carbohydrates. It can be eaten any time of the day with many types of sides and trust me, it’s one of those meals you can never get enough of.

There are many ways to cook or stew beans, but in this recipe, we are going the African way. My husband is a lover of beans, so I can’t count how many times I have cooked beans my whole life. This recipe can also be converted into vegan if needed.

African Beans Stew Ingredients:

Beans: Any type of beans will be just fine to use. Red kidney beans, white beans, black beans, or pinto beans. If using dried beans, boil till tender. If using canned beans, rinse with water before cooking. Canned or precooked beans saves cooking time.
Tomato and Tomato Paste: For warm flavor, taste, and color.
Salt and seasoning powder
Celery and parsley
Crayfish
Onion
Ginger and garlic
Paprika

Recipe Variations:

Any type of beans can be used. I used this same recipe for pinto beans and it was so tasty. Below is an image.

Proteins like chicken, beef, tofu, and fish can be used. Make sure it is cooked till tender and cut into chunks.
Canned or dried beans.

What can I serve with Stewed beans:

Rice
Plantains
Puff puff
Potatoes
Yuca
Sweet potatoes

If you like stewed beans, check out these other recipes.

African Beans Stew

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: African

Keyword: african beans stew

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 382kcal

Equipment

Pressure Cooker

Ingredients

4 canned Beans or 400g dried beans red, black, or white beans.
1 medium Onion
3-4 large Tomatoes
2 tbsp Tomato paste
1 Red bell pepper
¼ cup Crayfish optional
2 tsp Chilli flakes or any hot peppers
1 tsp Salt
2 tsp Seasoning powder
½ tbsp Paprika
2 tsp Ginger and garlic paste
½ tsp Black pepper
1 cup Smoked fish optional
1 stalk Celery diced
3-4 sprigs Fresh Parsley sliced or 2 tsp dried
Fresh thyme or rosemary or dried (optional)
1-2 cups Water or broth
1 cup Cooking oil

Instructions

In a pressure pot or instant pot, boil the dried beans with water. Water should be enough and above beans. Boil till tender. Mine cooked for 12 minutes on high pressure in an instant pot.
Note: If using canned beans or already boiled beans, SKIP!
Now drain water from boiled beans, and set aside.
Using a processor or chopper, chop the onion and set aside. Then, roughly process or chop tomatoes and bell peppers.
In a pot on medium heat, heat oil and sauté onion until translucent.
Add the tomato and pepper mix and cook until the oil floats for about 4-5 minutes.
Add the salt, seasoning powder, thyme or rosemary, celery, parsley, chili, black pepper, ginger and garlic paste, paprika, and water or broth. Mix till combined and let it simmer for about 2 minutes.
Now add the beans, stir till well then cover the pot and let it simmer for 3-4 minutes.
Serve with a side of choice, Enjoy.