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Madonyo (butter beans): recipe illustration
Everyday meals

Madonyo (butter beans)

White beans cooked slowly until creamy, bound with a knob of butter. A simple, comforting dish often served with sadza in Zimbabwean homes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

424 kcal per serving

Protein
19.5 g
Carbohydrates
45.6 g
of which sugars
3.2 g
Fat
14.4 g
of which saturated fat
8.6 g
Fiber
17.2 g

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

Instructions

  1. Soak the beans in cold water overnight, then drain and rinse them.
  2. Place the beans in a large pan with fresh cold water and bring to the boil.
  3. Lower the heat, cover and cook for about 60 minutes, until the beans are tender and fall apart easily.
  4. Thinly slice the onion and melt it in a pan with part of the butter for 6 minutes, until very soft.
  5. Add the soft onion to the beans with the remaining butter, then stir and simmer uncovered for another 10 minutes.
  6. Season with salt and pepper, mash a few beans against the sides of the pan to thicken the sauce, then serve hot.

Variations and tips

Tomato version. Add the chopped tomatoes with the onion for a fruitier, more colourful sauce.

Using what's available here. Butter beans are sold tinned, already cooked; drain them and heat through for 15 minutes with the onion and butter.

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Original Ecomely recipe.