African Beans Stew

5 from 6 votes

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.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: African

Servings: servings

Calories: 382kcal

Author: Claudy

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 teaspoon Chilli flakes or any hot peppers
1 tsp Salt
2 tsp Seasoning powder
½ tbsp Paprika
2 teaspoon 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 teaspoon 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.

Video

Nutrition