African Red Beans
Dive into the bold and comforting flavors of African Red Beans, a hearty plant-based dish that combines the rich creaminess of coconut milk with the earthy spices of cumin, smoked paprika, and curry powder. This one-pot recipe features tender red beans simmered to perfection with a fragrant medley of garlic, ginger, and tomatoes, creating a deeply satisfying meal that's both nourishing and packed with flavor. Ideal for weeknight dinners or meal prep, it's effortlessly versatile—serve it over steamed rice, pair it with crusty bread, or enjoy it solo with a squeeze of fresh lime for a zesty finish. This authentic and wholesome recipe is a celebration of vibrant African-inspired cuisine, perfect for anyone seeking a delicious, healthy, and comforting meal.
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Recipe Information
Ingredients
- 2 cups dried red beans
- 6 cups water
- 3 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 cups tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon curry powder
- 1 teaspoon salt
- 0.5 teaspoon cayenne pepper (optional for heat)
- 1 cup coconut milk
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges (for serving)
- 4 servings cooked rice or bread (optional, for serving)
Instructions
Rinse the dried red beans thoroughly and soak them overnight in water. Drain and rinse the beans before cooking.
In a large pot, bring 6 cups of water to a simmer. Add the soaked beans and cook over medium heat until tender, about 60–75 minutes. Drain and set aside.
In a separate large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the diced tomatoes, tomato paste, ground cumin, smoked paprika, curry powder, and salt. Stir well to combine and let cook for 5–7 minutes, allowing the tomatoes to break down and the spices to blend.
Gently fold in the cooked red beans and mix to coat them in the tomato mixture.
Pour in the coconut milk and stir well. Allow the mixture to simmer for 15–20 minutes, stirring occasionally, until the flavors meld together.
Adjust seasoning with additional salt or cayenne pepper if desired.
Remove from heat and sprinkle with freshly chopped cilantro.
Serve hot with lime wedges on the side and enjoy with cooked rice or bread if desired.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 425.1 g | 155% | |
| Dietary Fiber | 74.2 g | 265% | |
| Total Sugars | 49.4 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 7693 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
