I absolutely love eating beans. Whether they are green beans, black beans, black-eyed peas, red beans, or white beans. I like them all.
Each of these bean varieties is associated in my mind with a specific dish from my homeland.
When I green beans, I immediately think of Poulet DG and Haricots verts sautés . The latter is a green bean stew with carrots, peppers, tomatoes, and beef, served with rice. A colorful and delicious dish.
Black beans immediately remind me of pilé, a traditional and very popular Cameroonian dish made from mashed potatoes or plantains, enriched with red palm oil. Simple and simply delicious.
The only thing missing from the black-eyed pea dish koki . It's a traditional Cameroonian dish made from peeled, ground black-eyed peas. Red palm oil, salt, and chili are added, then they're wrapped in banana leaves and cooked. A real treat!
Red beans immediately make me think of Beignets-Haricots . This dish is the all-rounder in Cameroon. You can find it everywhere, anytime. It's perfect for when you need something quick...
Recipes for all the above-mentioned bean varieties have long been available on the blog and are linked accordingly.
Today I'm adding a new type of bean to my list: white beans . Often prepared as a salad, today I want to present a bean stir-fry. It requires very few ingredients, but the result is simply delicious.
The complete recipe as a video
And as a download…
Sauté de haricots blancs | White bean pan with soup vegetables
Equipment
- 1 pressure cooker
Ingredients
- 200g uncooked white beans (canned beans are also acceptable )
- 2 carrots
- 2-3 cm celery root
- 1/2 Leek
- 2 sprigs of parsley
- 1 red bell pepper
- 3 small tomatoes
- 1 Onion
- 2 tbsp Magic Sauce + Carrots
- 50 ml cooking oil
- Salt
Instructions
- Wash the beans thoroughly, place them in a pressure cooker, cover with water, add salt, and cook for about 40 minutes (until tender but still firm to the bite). Soak for at least 2 hours beforehand if desired
- Wash the vegetables thoroughly. Peel or trim the carrots, celeriac, and bell peppers and cut them into small cubes. Cut the onions and tomatoes into large cubes
- In a pot, briefly heat the cooking oil, add the onion, carrots, bell pepper, celeriac and salt, mix well and sauté for about 2 minutes, then add the Magic Sauce+Carrots and the diced tomatoes and sauté for about 5 minutes
- Meanwhile, finely chop the leek and add it to the vegetables in the pot. Add the cooked beans, a little more Magic Sauce if needed, and stir or toss gently so the beans aren't crushed
- Cover the pot halfway and simmer over medium heat for about 5 minutes. Then, just before the end, add the finely chopped parsley leaves and stir gently. Season to taste and enjoy hot!
