Few dishes satisfy like beans cooked African style. They’re an all-time favorite comfort food in my family. It doesn’t matter how they’re prepared: fried with onions, stewed with tomatoes, or slow-cooked with smoked meat. Beans never fails to hit the spot!
Ingredients to Have
How to Make African Black Bean Stew
Soak Beans – Rinse dried beans, picking through and discarding any foreign objects. Add them to a large pot, covering them with 3-4 inches of cold water. Cover and soak them overnight or for 6-8 hours. Cook Beans – Drain the soaked beans, rinse them, and place them in a Dutch oven or pressure cooker (following the pressure cooker instructions). Simmer for 1-1½ hours on the stovetop or roughly 8-12 minutes in the pressure cooker. Drain the cooked beans and set aside, or open your canned beans and drain them. Start Stew Base – Heat the oil in a large saucepan over medium until hot. Sauté the onions for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add tomatoes, ginger, garlic, paprika, and Maggie (bouillon powder), and cook, stirring, for about 60 seconds. Meat – Toss in the smoked meat and crayfish and simmer for about 15 minutes. Add stock (or water) as needed to prevent it from sticking to the bottom of the pot and burning. Continue cooking the sauce, stirring occasionally. Beans – Finally, add the beans and the remaining stock and bring to a boil. Simmer until all the flavors come together (about 15 minutes). Serve – Adjust seasonings to taste and serve warm.
Recipe Notes
Make-Ahead and Storage
This soul-satisfying stew tastes even better the next day. It also freezes well for 3-4 months when stored correctly in an airtight freezer container. Feel free to double the recipe for a sure time-saver.
What to Eat With African Black Bean Stew
Enjoy this main dish with starchy food like bread, yams, and boiled or fried plantains, my childhood fave. Another classic is rice.
More African Comfort Recipes to Try
Watch How to Make It
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