How to cook a very delicious African black beans stew
This is a very filling dish that is really enjoyable and never fails to hit the spot.
African black beans is a meal that is cooked with ideal consistency and flavoured with garlic, ginger, onions, and intensified with crayfish for ultimate comfort food.
The dish is best enjoyed alongside bread, yams, and plantains either fried or boil.
4 -14.5 ounce canned beans or 1 pound dried beans
1/2 – 3/4 cup palm oil
1 medium Onion
1 tablespoon bouillon powder
½ pound Smoked turkey/chicken
1 tablespoon ginger
½ tablespoon garlic
2 – 3 cups stock/water
1 tablespoon paprika
salt and pepper as needed
- Rinse dry black beans and pick through and discard any foreign object.( I did not have to do this because I used the package beans). Add black beans to a large pot covering with 3-4 inches of cold water.
- Cover and let sit overnight or 6 to 8 hours.
- Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 1 to 1 1/2 hours until tender.
- Drain the cooked beans and set aside.
- if using canned beans you should start from here.
- Heat oil (palm and canola) in large saucepan over medium heat until hot. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
- Add tomatoes, ginger, garlic, paprika, Maggie (bouillon) and cook stirring for about 60 seconds.
- Through in the Smoked meat, Cray fish and let it simmer, for about 15 minutes, add water/ stock if needed to prevent burns. Continue to cook the sauce, stirring occasionally.
- Finally add the beans and the remaining stock/water and bring to a boil and then let it simmer for all the flavors to come together about 15 minutes.
- Adjust for seasonings and serve.
Your African black beans is ready! Serve with bread, yam or plantain.