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Kongo (mashed red beans): recipe illustration
Everyday meals

Kongo (mashed red beans)

A purée of red beans flavoured with palm oil and onion, with a velvety, slightly sweet texture. It is a comforting side dish, often served with grilled fish or meat.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

461 kcal per serving

Protein
23.3 g
Carbohydrates
50 g
of which sugars
5.2 g
Fat
14.9 g
of which saturated fat
1.8 g
Fiber
16.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the beans soaked overnight, then cook them in water for 45 to 60 minutes at a gentle simmer until they mash easily.
  2. Finely slice an onion and fry it in the hot palm oil for 5 minutes.
  3. Add the chopped tomato and let it break down for 5 minutes.
  4. Drain the beans, keeping a little of the cooking water, then roughly mash them with a fork or a pestle.
  5. Mix the mashed beans with the onion and tomato base.
  6. Add a little of the cooking water if the purée is too firm, then season with salt and pepper.
  7. Cook for another 5 minutes, stirring to blend the flavours.
  8. Serve hot as an accompaniment to grilled fish or meat.

Variations and tips

Quick version. Use 2 tins of drained cooked red beans and fry them directly with the onion and tomato.

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Original Ecomely recipe.