FabAfriq Magazine

Recipe-Bean Stew


400g of red kidney beans or white beans
400g of beef or any meat, cut into small cubes
100 ml of peanut oil
1 onion (chopped)
3 fresh tomatoes (chopped finely)
1 tbsp tomato paste (optional)
2 gloves of garlic (chopped)
1 tsp of black pepper
1 Beef or chicken seasoning cube (Maggie jumbo)
Salt to taste


1. Soak the beans in water over night to reduce cooking time.

2. Drain beans then pour into casserole dish with fresh water. Boil them for 30 minutes. (ensure beans are soft before removing them from the heat)

3. Season the meat with onion, garlic, black pepper. Heat the oil and sauté the meat for few minutes until browned.

4. Add the fresh tomato and 1 TBS tomato paste if required. Add a cup of water if the fresh tomatoes are not juicy.

5. Bring to the boil and cook till the meat absorbs almost all the liquid (around 15minutes) and is tender. Add the beans and salt to the sauce. Stir well and let simmer at a very low heat for 10 minutes.

Serve with rice, plantain or accompaniment of your choice.

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