Agatogo Burundais de Bananes Plantains et Haricots (Green Plantain & Red Bean Braise) – Authentic Burundi Recipe
Hearty Gitega highland one-pot stew simmering green plantains and red beans in a savory tomato-leek broth.
- Country of Origin
- 🇧🇮 Burundi (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Peeled green plantains (or potatoes), Tender red kidney beans, Ripe tomatoes and spinach, Leeks, Garlic
Ingredients for Agatogo Burundais de Bananes Plantains et Haricots (Green Plantain & Red Bean Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) peeled green plantains (or potatoes), prepped into bite-sized pieces
- 1.5 cups tender red kidney beans, washed and trimmed
- 1 cup ripe tomatoes and spinach
- 1 medium onion and 3 cloves garlic, finely minced with leeks
- 1.5 tbsp traditional Burundi seasoning (garlic, celery leaf, pili-pili touch, palm/vegetable oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown peeled green plantains (or potatoes) for 5 minutes.
- Add minced onion, garlic, leeks, and garlic, celery leaf, pili-pili touch, palm/vegetable oil, stirring for 2 minutes until deeply aromatic.
- Add tender red kidney beans and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in ripe tomatoes and spinach right before serving warm.