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1/2 Photos of West African Red Beans
1 hrs 30 mins
This is a great bean recipe, with it's origins in Africa. I really love the layers of flavor. The original recipe called for 1/2 Cup of peanut oil, but I just reduced it to 1/4 Cup, which I think is plenty. You can always cook the beans longer if they are not tender enough. Recipe by chef Angela Shelf Medearis. *Cook time does not include the overnight soaking of beans.
Units: US | Metric
Serving Size: 1 (89 g)
Servings Per Recipe: 6