Red Red Bean Stew With Kelewele

This recipe was suggested by Ngozi Edema, a children's and recipe book author. She says: "I enjoy reading, travelling, and trying out different meals from around the world. I started writing recipes on my blog at africanfoods.co.uk in 2005. I love answering frequently asked questions about African food. That led to writing my cookbook."

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If using dry beans, start by removing any debris in beans. For best result and if causes flatulence, rinse beans and soak overnight in four times the beans as it expands. That is one cup of beans to 4 cups of water.

Step 2

Pour out the water in the morning, and rinse beans before cooking in water about 2 inches high. Cook the beans until soft and tender on the stove for about one to two hours depending on the type and age of beans. Add salt halfway through. It is best to cook in bulk and store beans in bags for use as needed. I usually store 3 cups of cooked beans per bag. But you do you, store as convenient for you.

Step 3

Cooking time of 45 minutes is from this next stage.

Step 4

For the tomato sauce,

Step 5

Heat oil in a heavy-based pot

Step 6

Saute onion for 6-8 minutes in oil

Step 7

Stir in the chopped scotch bonnet (chilli pepper of choice) and crushed garlic, ginger and other spices

Step 8

Tip in the tomato sauce and allow to cook for about 15-20 minutes stirring occasionally so it does not burn.

Step 9

Combine the cook beans and tomato sauce along with 1 cup of chicken stock then, allow to simmer for about 10-15 minutes or until stew thickens to your desired consistency and turn off the heat.

Step 10

Serve with kelewele (fried plantains).

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