IbiharageRed Bean Stew
A homestyle bean stew built on onions, tomatoes, and red palm oil, then simmered until the beans are tender and the broth turns rich and savory. It is the kind of everyday dish that pairs naturally with stiff porridge, bread, or boiled plantains.
Prep
15m
Cook
1h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 500gRed Kidney Bean (soaked overnight and drained)
- 150gOnion (finely chopped)
- 250gTomato (finely chopped)
- 10gGarlic (crushed)
- 60mlRed Palm Oil
- 5gChili Powder
- 8gSalt
- 1.4lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the red palm oil in a heavy pot over medium heat.
- 02
Add the onion and cook until soft and lightly golden.
- 03
Stir in the garlic and cook briefly until fragrant.
- 04
Add the tomato and cook until it breaks down into a thick sauce.
- 05
Add the red kidney beans, water, chili powder, and salt.
- 06
Bring to a full boil and boil vigorously for 10 minutes, then lower the heat.
- 07
Simmer partially covered until the red kidney beans are fully tender and the broth has thickened, stirring occasionally near the end.
- 08
Serve hot.
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