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Prep time 10 minutes
Cook 30 minutes
Pre-cook the beans 1 hour
Total Time 1 hour 40 minutes
Servings 4

Equipment

  • Pressure cooker, if available. Reduces cooking time by almost half.

Ingredients

  • 300 uncooked red beans (Alternatively, 1 kg cooked beans (e.g., canned kidney beans))
  • 1 large onion
  • 2 garlic cloves
  • 2 large tomatoes
  • 1 tsp pepper (black & white) (ground)
  • 1 tsp  Magic Sauce (or Magic Sauce Spicy )
  • 1 whole Scotch bonnet / chili
  • 100 ml cooking oil
  • Salt

Instructions 

Prepare the beans:

  • Uncooked beans: Soak the beans overnight in water, then cook them in fresh water until tender (about 1–1.5 hours). Drain and set aside.
  • Cooked beans (from a can): Simply rinse and drain.

Prepare the sauce base:

  • Heat the oil in a large pot over medium heat.
  • Add the onions and garlic and sauté until translucent.
  • Add the diced tomatoes and simmer for about 5-7 minutes until they are soft and a thick sauce forms.

Seasoning:

  • Add the magic sauce, pepper, salt and the Scotch Bonnet chili (whole or chopped, depending on the desired spiciness) to the tomato sauce.
  • Stir well and simmer for another 2-3 minutes to allow the flavors to combine.

Add beans:

  • Add the cooked beans to the sauce and mix well.
  • If necessary, add some water to achieve the desired consistency of the stew.
  • Simmer over low heat for 10-15 minutes, stirring occasionally.

Serve:

  • Serve the haricots hot, ideally with beignets, plantains or rice.

Notes

Tip: You can adjust the spiciness by leaving the Scotch Bonnet whole (mild) or finely chopping it (spicy). 
Haricots go wonderfully with beignets, plantains, chicken, yams, rice or simply with bread.
Bon appetite!
Fadi♥
Course: Stews, main course
Cuisine: African, Cameroonian, West African
Keyword: African, African cuisine, African food, Cameroonian cuisine, West African cuisine