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    West African Beans

    Rate it! | Read 17 Reviews

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    Ingredients:

    Servings:

    0

    Directions:

    Prep Time: 15 mins

    Total Time: 45 mins

    1. 1 In skillet, add Oil, Onion, Garlic.
    2. 2 Cook on med heat, stirring often.
    3. 3 When onion is lightly browned, add Tomato Paste.
    4. 4 Stirring constantly until the Paste has'separated' and is a deep burgundy/brown color.
    5. 5 Be careful not to let burn!
    6. 6 Takes about 10-15 minutes.
    7. 7 Stir in Bean'juice'.
    8. 8 Then, add the beans, salt and 1cup of the water.
    9. 9 Let simmer about 10min.
    10. 10 Stir occasionally.
    11. 11 When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer til you have a thick, velvety'sauce'.
    12. 12 Use remaining water to adjust consistency to your liking.
    13. 13 Serve over White Rice.
    14. 14 Yummy!
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    West African Hot Chocolate. Recipe by Rhiannon&Matt.gauci

    Ratings & Reviews:

    • on June 26, 2010

      We have an exchange student from Central West Africa. I really wanted to give him a taste of home and knew he liked beans and rice but knew there had to be some special way to prepare them. I made this recipe exactly as directed with touch of onion salt and red pepper for a bit more flavor. I served it with roast chicken (his favorite). His smile was the reward. He stated that this dish was served often with the other ingredients that I saw on other reviews...the squash etc. Thank you for blessing a young man far from home with this recipe posting.

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    • on February 05, 2010

      This is some good stuff!! And it was very forgiving. I didn't have paste so I made up with extra sauce and only had black eyed peas on had. Also used onion and garlic powder. And it still turned out fantastic.I even got a little heavy handed with the cayenne. But the kids didn't care, they just sweat it out bowl after bowl! I can't wait to make it again and use the suggested ingredients and I'm sure it will be even better!

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    • on August 05, 2009

      thank you, thank you! i am a returned peace corps volunteer from guinea (and senegal), west africa. while i took the time to learn some of the more "prominent" dishes (yassa poulet, attieke avec poisson frite, etc...), i failed to take into account the daily pleasures of the village fare. i've been missing these and am SO excited to have found them here! ***for added authenticity, try palm oil and a couple pierced "piments" (habaneros), if you're into that sort of thing. again...thank you, thank you, THANK YOU!!! FIVE STARS!!!

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    • on April 12, 2009

      I really expected this to be just another "beans and rice" recipe. The ingredients seemed too ordinary to be anything else. But WOW! It was really good and every single one of use (6 in the house) from age 5 to age 39 loved it. Definately my new frugal favorite.

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    • on March 03, 2009

      I started to make this only to realize that I didn't have cayenne. I substituted crushed red pepper flakes and added a bit cumin for extra kick. It was great! My husband requested it again. I will try again with cayenne as written because it was really easy to make.

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    • on November 20, 2008

      I enjoyed this, it was easy to make and had good consistency and flavor. I only used 1 cup of water and 2 tbsp of olive oil.

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    • on September 12, 2007

      great recipe! We love spicy (hot) food and this was delicious!

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    • on October 23, 2006

      I made this for a large dinner party which included people from China, Americans, and a man from Benin, West Africa. The internationals raved about this. The only change-- I used black-eyed peas, which I read about in other research on West African cooking. My guests gave it 5*, but to my American taste buds-- 4 stars.

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    • on September 26, 2006

      Excellent! I made a half batch for the two of us, and used it as a side to oven roasted veggies and tilapia. Thank you!

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    • on October 15, 2005

      I'm sorry, despite all the very postivie reviews, neither DH nor I cared for this. It wasn't bad, just that we like beans prepared different ways so much better.

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    Read All Reviews (17)

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    About This Recipe

    West African Beans

    on December 09, 2001
    ID #15522

    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.

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    Nutrition Facts

    West African Beans

    Serving Size: 1 (135 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 323.3
     
    Calories from Fat 84
    26%
    Total Fat 9.3 g
    14%
    Saturated Fat 1.3 g
    6%
    Monounsaturated Fat 6.7 g
    33%
    Polyunsaturated Fat 1.1 g
    5%
    Trans Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 75.0 mg
    3%
    Potassium 139.8 mg
    3%
    Magnesium 19.8 mg
    0%
    Total Carbohydrate 54.0 g
    18%
    Dietary Fiber 2.3 g
    9%
    Protein 4.6%
    9%
    Detailed Nutrition Values About Nutrition Info

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