Best Cameroonian Black Beans Recipe/ How To Cook Black Beans

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

INGREDIENTS:

  • 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)

METHODS 1:

  1. Wash thoroughly and drain your beans . Cook with 1 tsp Himalayan salt, lime stone or akangwa with much water until tender.
  2. Drain thoroughly and place in a clean medium size pot
  3. Stir in diced onion ,ginger garlic , leeks , tomato , parsley , basil, bay leaf, bouillon cube ,salt, country onion and crayfish.
  4. Add 4 – 5 cups of water and 1/4 cup of vegetable oil or palm oil
  5. Cover and bring to boil
  6. 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
  7. Serve with puff poff or rice .

METHOD 2 :

  1. In a medium pot, pour, palm oil or vegetable oil and sauté your onion inside until translucent.
  2. 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 .
  3. Enjoy

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