Madesu – Congolese Bean Sauce
Red beans in a spiced tomato sauce with palm oil – an everyday dish from Congo, served with rice or plantains.
- 35 min
- 285 kcal / serving
- easy
- vegan
- Protein
- 9 g
- Fat
- 15 g
- Carbs
- 26 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 can red kidney beans (400 g each)
- 1 onion
- 2 garlic cloves
- 1 red bell pepper
- 2 tbsp tomato paste
- 200 g chopped tomatoes
- 2 tbsp red palm oil (or rapeseed oil with 1 tsp sweet paprika)
- 1 scotch bonnet chilli (or habanero)
- 1 spring onion
- 250 ml vegetable stock
- 1 pinch nutmeg
- Salt
- Pepper
Method
- Dice the onion and bell pepper, finely chop the garlic, deseed and finely slice the chilli.
- Heat the palm oil and soften the onion over medium heat for 5 minutes. Add garlic and pepper and fry for 3 minutes.
- Stir in the tomato paste and toast for 1 minute until it darkens.
- Add the chopped tomatoes, stock and chilli and reduce uncovered for 10 minutes.
- Add the drained beans and simmer gently for 10 minutes, crushing a few beans against the side of the pot – this thickens the sauce.
- Season with nutmeg, salt and pepper and scatter with spring onion rings. Serve with rice or fried plantains.
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