Black Beans Stew

African Black Beans Stew - tasty and comforting bean stew flavored with garlic, ginger, onions, and intensified with crayfish for an ultimate comfort food.

Course Sides

Cuisine African

Cook Time 25

Total Time 25

Servings -6

Calories 188kcal

Author Imma

Ingredients

4 -14.5 ounce canned beans or 1 pound dried beans
1/2 – 3/4 cup palm oil or Canola oil
1 medium Onions
2 Tomatoes
1 tablespoon bouillon powder optional
½ pound Smoked Turkey/chicken
1 tablespoon ginger
½ tablespoon garlic
2 - 3 cups stock/ water
1 tablespoon paprika
salt and pepper as needed

Instructions

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.

Nutrition