Home Cook Together. Celebrate Life.

West AfricanAuthentic Cuisine

West African Bean Stew

Serves 4 to 6 Entree vegetarian

West African Bean Stew

West African Bean Stew is a cherished staple across many home tables in the region, often prepared with a deft hand that measures salt by feel and uses oil liberally. This version captures the essence of how a West African family cook would bring it to life, serving as a comforting centerpiece that invites sharing among all who gather.

The stew is a hearty blend of tender beans, rich tomato paste, and aromatic onions, simmered together until their flavors meld into a harmonious dish. The result is a satisfying, savory experience, with each spoonful offering a balance of earthy beans and the depth of well-seasoned broth. Generosity in both ingredients and spirit defines this dish, making it a true reflection of home cooking.

Ingredients

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

Method

  1. Rinse 400 g of dried beans under cold water, removing any debris or damaged beans. Place them in a large bowl, cover with plenty of water, and let them soak overnight. This rehydration will ensure the beans cook evenly and become tender.
  2. The next day, drain the soaked beans and transfer them to a large pot. Cover the beans with fresh water, about 2 inches above the beans. Bring to a boil over high heat, then reduce to a simmer. Cook until the beans are tender but not mushy, which should take about 45 minutes to an hour. The beans should hold their shape but be soft enough to break easily when pressed between your fingers.
  3. While the beans are cooking, finely chop 1 onion. 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 its sweet aroma. This should take about 5 to 7 minutes.
  4. Stir in 2 tbsp of tomato paste into the softened onions. Cook the mixture, stirring frequently, until the tomato paste darkens slightly and the oil begins to separate from the paste. This step intensifies the flavor of the tomato and forms the base of the stew.
  5. Once the beans are tender, drain them and add them to the pot with the onion and tomato mixture. Stir well to coat the beans with the flavorful base. Add a little water if necessary to achieve a stew-like consistency, but avoid making it too watery.
  6. Season the stew with fine sea salt and black pepper to taste. Stir well and let it simmer for another 10 to 15 minutes, allowing the flavors to meld together. The stew is ready when the beans are fully coated in the rich, savory sauce and the flavors have deepened.
  7. Taste the stew and adjust the seasoning if necessary. Serve the West African Bean Stew warm, ideally with rice or bread, and enjoy the communal spirit of sharing a hearty, home-cooked meal.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

This recipe is from Authentic West African Cuisine by Yassine Sbiti — the West African volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore West African cuisine