How to Prepare African Black Beans Stew

African Black Bean Soup: Spicy and cozy bean puree flavored with garlic, ginger, onion, and enriched with crabs for a superbly comfortable meal.

Course: foreign
Cuisine: African
Energy value: 188 kcal


  • 4-14.5 ounces of canned kidney beans or 1 pound of dry beans
  • 1/2 – 3/4 cup palm or canola oil
  • 1 medium onion
  • 2 tomatoes
  • 1 tablespoon of powdered broth
  • ½ kilogram of smoked turkey/chicken
  • 1 tablespoon of ginger
  • ½ spoons of garlic
  • 2-3 cups of stock/water
  • 1 tablespoon of paprika
  • salt and pepper as needed


  1. Rinse the dried black beans and collect and discard any foreign items
  2. Add the black beans to a large pot covering 3 to 4 inches of cold water.
  3. Cover and simmer overnight or 6 to 8 hours.
  4. Drain the soaked beans, rinse and place the beans in a casserole or stove.
  5. Follow the cooking instructions for the beans on the stove. You need about 8 to 12 minutes to cook. If you are not using a pressure cooker, cook the beans for about 1 to 1 1/2 hours until tender.
  6. Drain the cooked beans and set aside.

If you are using canned beans, you have to go from here.

  1. In a large saucepan over medium heat, heat the oil (palm and canola) to hot. Sauté the onion in the oil for 3-4 minutes, stirring often, and shake the bottom of the pan with the cut piece.
  2. Add tomato, ginger, garlic, paprika, Maggie soup, and cook, stirring, for about 60 seconds.
  3. Pass over the smoked meat and simmer, for about 15 minutes, add water/broth if necessary to avoid burns. Continue to cook the sauce, stirring occasionally.
  4. Finally, add the remaining beans and onion/water and bring to a boil and simmer until all the flavors are combined for about 15 minutes.
  5. Adjust the spices and serve.

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