Beans with tomato sauce. For quick aboboi, use plain canned beans; heat them with pepper sauce to taste.
1 cup dried beans (red or pinto are preferred)
1¼ cups chopped onion
½ cup peanut or vegetable oil
1 cup diced tomatoes, fresh, or canned and drained
1 tbsp tomato paste or ¼ cup tomato purée
1 clove garlic, chopped
½ tsp cayenne pepper (or 1 small green chili, chopped)
½ tsp salt
3 tbsp ground shrimp or other dried fish
Boil the beans with ¼ cup of the onions, briskly for 2 minutes.
Turn off the fire and let soak for 1 hour, uncovered.
Return the pot to the heat and simmer the beans until tender (about 1 hour). Drain. (You may use 2 cups canned beans, drained, to get to this point more quickly.)
Fry the remaining onions in the oil in a large skillet.
They should be soft (about 5 minutes). Do not brown them.
Add the tomatoes, garlic, pepper, and salt.
Cook and stir over a moderately high heat for about 5 minutes, until most of the liquid in the pan has evaporated.
Turn the heat down low and stir in the ground shrimp and the bean mixture.
Cook and stir for 5 more minutes, or until beans are heated through.
Taste for seasoning.
Serve with boiled plantain, rice, or fufu.