African Red Beans

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This is a great bean recipe, with it's origins in africa. I really love the layers of flavor. The original recipe called for 1/2 cup of peanut oil, but i just reduced it to 1/4 cup, which i think is plenty. You can always cook the beans longer if they are not tender enough. Recipe by chef angela shelf medearis. *cook time does not include the overnight soaking of beans.

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Steps

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Soak the beans overnight in 2 quarts of water.

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Or you could quick soak them by putting the beans into a heavy pot and cover with 2 quarts of water , bring to a boil and boil for 2 to 3 minutes.

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Remove the pot from the heat and let the beans soak , uncovered for 1 hour.

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Bring the pot of soaked beans to a boil , then reduce the heat to low.

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Add 1 / 4 c of the onion and simmer , partly covered , about 1 hour , or until the beans are tender but not mushy.

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Drain the beans and set them aside.

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In a large skillet , heat the oil until it is hot but not smoking.

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Saute the remaining cup of onions until soft and translucent but not brown.

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Add the tomatoes , tomato paste , garlic , cayenne pepper , white pepper and salt.

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Stirring frequently , simmer the mixture until most of the liquid has evaporated.

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Stir in the beans and cook , uncovered , for about 5 to 10 minutes , stirring frequently.

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Ingredients

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dried pinto bean, onions, peanut oil, canned whole tomatoes, tomato paste, garlic clove, cayenne pepper, white pepper, salt