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Haricots pimentés: recipe illustration
Vegetarian

Haricots pimentés

Red beans cooked until soft, then simmered with palm oil, onion and chili until the sauce is smooth and spicy. A simple, filling dish served with rice or plantain.

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Ingredients

Ingredients

Spices & seasoning

On the side

Instructions

  1. Rinse the soaked beans, put them in a pot with water and bring to a boil.
  2. Skim off the foam, then simmer gently for 45 minutes, until the beans are tender.
  3. Meanwhile, blend the onions, chilies and tomatoes into a rough purée.
  4. Heat the palm oil in a frying pan and fry the purée for 8 to 10 minutes, until it thickens and turns reddish-orange.
  5. Drain the beans lightly, keeping a little of the cooking water, then add them to the sauce.
  6. Mix, season with salt and pepper and simmer for 15 to 20 minutes, adding some cooking water if the sauce is too thick. Serve with rice.

Variations and tips

Milder version. Remove the seeds from the chilies before blending for a gentler flavor.

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Original Ecomely recipe.