Ingredients for African Red Beans
- 1 cup dried red beans
- 1 1/4 cups chopped onion
- 1/4 cup peanut oil
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 cloves minced garlic
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 1 teaspoon salt
- 2 quarts water
- 4 cups water
- 1/2 teaspoon black pepper
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How to Make African Red Beans
- **Overnight Soak:** Soak 1 cup of red beans in 2 quarts of water overnight. OR, **Quick Soak:** Combine 1 cup red beans and 2 quarts water in a heavy pot. Bring to a boil, boil for 2-3 minutes, remove from heat, cover, and let soak for 1 hour.
- Drain the soaked beans and rinse.
- In a large pot, combine the drained beans with 4 cups of fresh water, 1/4 cup chopped onion, 1 teaspoon salt and 1/2 teaspoon black pepper.
- Bring to a boil, then reduce heat to low, partially cover, and simmer for approximately 1 hour, or until beans are tender but not mushy. Add more water if needed to prevent sticking.
- While the beans simmer, prepare the sauce: Heat 1/4 cup peanut oil in a large skillet over medium heat. Add 1 cup chopped onion and saute until soft and translucent (about 5-7 minutes).
- Add 1 (28 ounce) can crushed tomatoes, 2 tablespoons tomato paste, 2 cloves minced garlic, 1/2 teaspoon cayenne pepper (or to taste), and 1/4 teaspoon white pepper.
- Stir frequently and simmer the sauce until most of the liquid has evaporated (about 10-15 minutes).
- Once the beans are tender, drain any excess liquid (reserving about 1/2 cup if you prefer a thinner sauce).
- Stir the cooked beans into the tomato sauce. Cook uncovered for 5-10 minutes, stirring frequently, to combine flavors.
- Taste and adjust seasoning as needed. Serve hot with your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
13g
Fat
8g
Carbs
8g
