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Haricots pilés (adzewa): recipe illustration
Everyday meals

Haricots pilés (adzewa)

Beans cooked long and then mashed with palm oil, onion and chilli until smooth and creamy. A simple, comforting side dish from Ghanaian cooking.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the dried beans in water overnight, then rinse them.
  2. Cook them in 1 litre of water over medium heat for 45 to 60 minutes, until very tender and the skins come away.
  3. Drain the beans, keeping a little of the cooking water.
  4. Finely chop one onion and the chillies.
  5. In a large pan, heat the palm oil and sauté half the onion with the chilli for 4 minutes.
  6. Add the beans and roughly mash them with a spoon, adding a little cooking water if needed.
  7. Season with salt and pepper, then stir for 5 minutes over low heat.
  8. Thinly slice the remaining onion as a garnish and serve hot.

Variations and tips

Version with eggs. Serve the mashed beans with hard-boiled eggs cut in half for a more filling meal.

With what you can find here. Canned white beans, rinsed and drained, cut the cooking time to about 10 minutes.

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Original Ecomely recipe.