There are actually two methods of preparing black beans. Depending on the age of the beans they cook within different time frames. I like soaking my beans overnight to facilitate the boiling process but with black beans, I realised that without soaking in water overnight it can actually take a short time to cook unlike other types of beans. You can boil beans with bi – carb of soda so that it doesn’t take long to get tender and soft. I always salt my beans before boiling though I will give it a good wash and rinsed properly at the end. I make sure l boil with enough water to make it tender and flavourful. My black beans will blow your mind . Don’t hesitate to watch my video from start to finish.
Watch video recipe here: https://youtu.be/isl3W37DTtU. Thanks
I have two methods of finding my way to the delicious queen don of black beans. The simpliest method is the best of all . Growing up l learned from my aunties that fresh black beans are the most delicious . Meaning the younger the beans the better it taste. Older beans are beans which are more than a year older and their taste differs from younger beans . Younger beans are not only flavourful but are cooked in shorter time. I really miss freshAfrican beans . You can get them on market days in Cameroon.
Many people avoid beans because after eating it they turn to fat often. My daughters I’ll be like ‘ Mom I don’t wanna eat beans cos I don’t wanna fat ‘ the gastro side effect of beans is real. Many people fat severely after eating beans .
In Cameroon, we consider black beans as the most delicious beans. The secret of beans actually lies in an earthnic spice in Cameroon called ‘country onion’ I don’t know it scientific name . This spice gives black beans a taste and flavour to die for . Then garnish with leeks garlic cloves and bay leaf , salt and some bouillon cubes. Voila ! That’s the secret unraveled.
Let’s get started ;
Author : Annuchka Queen
Course: Breakfast / lunch/ dinner
Cook time: varies
Serves : 5
- 4 cups well washed and cooked black beans.
- 1/2 cup of crayfish
- 1 cup of fresh tomato paste
- Fresh green spices a tbsp each of celery, leeks, basil and parsley paste
- 1 tbsp country onion powder ( an ethnic Cameroonian condiment)
- 1/2 teaspoon salt
- 2 Maggie cubes
- 1 diced onion
- 2 Maggie cubes/ bouillon cubes
- 1/4 cup of palm oil ( you can use any oil of your choice)
- Wash thoroughly and drain your beans . Cook with 1 tsp Himalayan salt, lime stone or akangwa with much water until tender.
- Drain thoroughly and place in a clean medium size pot
- Stir in diced onion ,ginger garlic , leeks , tomato , parsley , basil, bay leaf, bouillon cube ,salt, country onion and crayfish.
- Add 4 – 5 cups of water and 1/4 cup of vegetable oil or palm oil
- Cover and bring to boil
- Let it cook for over 40 mins until you find light traces of oil at the top and a creamy dark broth at the top
- Serve with puff poff or rice .
METHOD 2 :
- In a medium pot, pour, palm oil or vegetable oil and sauté your onion inside until translucent.
- Add tomato, garlic cloves paste , ginger parsley and leeks etc. sauté all your spices and then add well washed boiled beans and some water . Garnish with bay leaf salt , bouillon cubes country onion and bring to boil .