West African Beans

From: toubabou-ke

On Aug 5, 2009

thank you, thank you! i am a returned peace corps volunteer from guinea (and senegal), west africa. while i took the time to learn some of the more "prominent" dishes (yassa poulet, attieke avec poisson frite, etc...), i failed to take into account the daily pleasures of the village fare. i've been missing these and am SO excited to have found them here! ***for added authenticity, try palm oil and a couple pierced "piments" (habaneros), if you're into that sort of thing. again...thank you, thank you, THANK YOU!!! FIVE STARS!!!

From: Grace4Gayle

On Apr 12, 2009

I really expected this to be just another "beans and rice" recipe. The ingredients seemed too ordinary to be anything else. But WOW! It was really good and every single one of use (6 in the house) from age 5 to age 39 loved it. Definately my new frugal favorite.

From: Amy - Ellie's Mommie

On Jun 12, 2004

This dish was beyond excellent! My mother, myself and my two-year old all loved it! We had it as a side dish tonight, and I plan on eating it for lunch for the rest of the week. Some recipe notes: There are easily 8 side dish servings in this recipe, 6 main dish servings. I used a 10 inch cast iron skillet, as my onions weren't browning well in the saucepan. I think using cast iron helped them brown more. It took about 10 minutes for the tomato paste to color properly. I used only 1 cup of water and never needed the other cup. I will be making this again and again...I'm thinking of possibly doing an oven and a crockpot version some day. I'll keep 'Zaar updated!

From: Amy Blum

On May 30, 2003

This is a GREAT recipe. I love the dish. I use dried black-eyed peas, boiled with garlic, and it turns out really tasty. A word of advice--letting the paste separate and darken takes longer than you think, the first time you do it.