Tuesday, May 25, 2010

RECIPE: West African-Style Baked Beans

Here in Canada, we just had our May long weekend (it was Victoria Day yesterday) and I know all my American readers will be celebrating Memorial Day this coming weekend. That means it's time to break out some great warm-weather recipes!

Nothing says summer to me like a great barbecued meal with some baked beans on the side. While I love traditional baked beans, we eat beans so often that I like to shake things up a bit with something slightly off the beaten path. These beans really fit the bill! They are deliciously good, and very different from traditional baked beans. They are my own adaptation of Madhur Jaffrey's "Baked Beans with Nigerian Seasonings" from World Vegetarian. My version is much quicker to prepare and heavier on the peanut butter & tomatoes - I like lots of rich sauce and lots of flavour! This dish is guaranteed to please both carnivores and vegetarians; it has been extremely well received at potluck dinners. My family loves these beans served with barbecued ribs and a hearty salad (Colourful Cabbage Salad, green bean or broccoli). Vegetarians can serve them with sauteed or grilled veggies and a hearty whole grain bread (like my Whole Wheat Bread or Pull Apart Garlic & Parmesan Breadsticks).

Two 19 oz cans navy beans, rinsed and drained, or about 3 cups of cooked white beans
2 tbsp canola oil or other light vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 tbsp curry powder
6 Roma tomatoes, peeled and chopped
1/4 cup peanut butter (I use 2 really big spoonfuls!!)
about a tsp or so each salt and pepper
1 1/2 cups water

In a medium frying pan, saute the onions and garlic in the oil. Add curry powder and mix until well blended. Add tomatoes and cook until they start to soften. Add peanut butter, salt and pepper, and 1/2 cup water. Cook until bubbly. Add another cup of water and stir until well combined.

Put beans in a medium size casserole dish (1/2 - 2 quarts). Pour the peanut mixture over top, and stir gently until well blended.

Bake at 375F for about 1- 1 1/2 hrs. It should be really hot and bubbly and have a nice "crust" on the top.

I hope your family loves these as much as mine does!

This recipe is linked to the GCC Recipe Swap

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  1. I bet your beans are delish! I make an African Peanut Soup that is really tasty!!! Love all those exotic flavors!

  2. These sound wonderful! I love to find a new twist on a classic. Thanks for sharing!

  3. These sound amazing! I will file them in my Fall recipes, as it is too blazing hot here for the oven - even in June. We love beans so I'm sure they will be a hit!


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