by 01/11/2012 13:12:00 0 comments 2921 Views


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.