Jollof beans (black-eyed beans in tomato sauce)

Table of contents

Jollof Beans (Black-Eyed Beans in Tomato Sauce)

Jollof Beans is a delightful twist on the classic West African Jollof Rice, using black-eyed beans as the star ingredient. This dish is rich in flavor, combining the earthy taste of beans with a spicy, savory tomato sauce. It’s a hearty, comforting meal perfect for any occasion.

Serving Size and Yield

Serves approximately 4-6 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Ingredients

2 cups dried black-eyed beans
3 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 red bell pepper, chopped
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon smoked paprika
1 teaspoon thyme
Salt and pepper to taste
2 cups vegetable broth or water
1 bay leaf
Fresh parsley, chopped (for garnish)

Instructions

Soak the black-eyed beans in water overnight or for at least 6 hours. Drain and rinse before use.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic, ginger, and red bell pepper. Cook for another 3 minutes until fragrant.
Stir in the crushed tomatoes, tomato paste, cayenne pepper, smoked paprika, thyme, salt, and pepper. Cook for 5 minutes, allowing the flavors to meld.
Add the soaked beans, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat to low and cover. Simmer for 30-35 minutes, or until the beans are tender.
Remove the bay leaf and adjust seasoning if necessary.
Garnish with fresh parsley before serving.

Additional Notes

For a smoky flavor, consider adding a smoked ham hock or smoked turkey during cooking. You can also substitute black-eyed beans with other beans like kidney or pinto beans.