West African Bean Stew 2

Ingredients

• 400 gdried beans — soaked
• 1onion
• 2 tbsptomato paste
• 80 mloil
• to tastefine sea salt and black pepper

Method

1. Start by soaking 400 g of dried beans in a large bowl of water overnight. This will help soften the beans and reduce cooking time. Once soaked, drain and rinse the beans thoroughly to remove any impurities.
2. Peel and finely chop 1 onion. This will form the aromatic base of the stew, adding depth and sweetness to the dish. Set the chopped onion aside for now.
3. In a large, heavy-bottomed pot, heat 80 ml of oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma. This should take about 5 to 7 minutes, but focus on the change in texture and smell rather than time.
4. Stir in 2 tbsp of tomato paste, mixing well with the onions. Cook the mixture for another 2 to 3 minutes, allowing the tomato paste to caramelize slightly. This step deepens the flavor and gives the stew a rich, reddish hue.
5. Add the soaked and drained beans to the pot. Pour in enough water to cover the beans by about an inch. Increase the heat to bring the mixture to a gentle simmer, then reduce to low. Cover the pot and let it cook until the beans are tender and creamy, stirring occasionally to ensure even cooking. The beans should be soft but not mushy, with a pleasant, creamy texture.
6. Once the beans are cooked to your desired tenderness, season the stew with fine sea salt and black pepper to taste. Stir well to distribute the seasoning evenly. Adjust the seasoning as needed, keeping in mind that the flavors should be balanced and harmonious.
7. Serve the West African Bean Stew warm, ideally with a side of rice or bread for a complete meal. The stew should have a thick, hearty consistency, perfect for sharing around the table.