Haricots au poisson (beans with fish)

Instructions

1. Cook the soaked beans in unsalted water for 40 minutes, until tender. Drain them and keep a little of their cooking water.
2. Remove the bones from the smoked fish, flake it into pieces and fry it dry in a pan for 3 minutes.
3. In a large pot, heat the palm oil over medium heat. Fry the sliced onion until translucent, about 5 minutes.
4. Add the crushed garlic, chopped chilli and grated tomato. Simmer for 5 minutes, stirring.
5. Stir in the tomato purée, then the smoked fish and the stock cube. Let it caramelise for 2 minutes.
6. Add the cooked beans, the reserved cooking water, the thyme, pepper and bay leaf. Cover and simmer over low heat for 20 minutes.
7. Adjust the seasoning with salt. The sauce should be thick and creamy; if needed, add a little water.
8. Serve hot with white rice.