Madesu ya Mbisi / Légumes (Congolese Slow-Simmered Red Kidney Beans in Tomato-Leek Gravy) – Authentic Congo, Dem. Rep. Recipe
Rich, velvety Congolese bean stew perfumed with sweet leeks, bay leaf, and a whisper of nutmeg.
- Country of Origin
- 🇨🇩 Congo, Dem. Rep. (Central Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Creamy red kidney beans, Diced carrots and celery, Steamed white rice and fried plantains, Leeks, Garlic
Ingredients for Madesu ya Mbisi / Légumes (Congolese Slow-Simmered Red Kidney Beans in Tomato-Leek Gravy) (4 Servings)
- 1.25 lbs (or 2.5 cups) creamy red kidney beans, prepped into bite-sized pieces
- 1.5 cups diced carrots and celery, washed and trimmed
- 1 cup steamed white rice and fried plantains
- 1 medium onion and 3 cloves garlic, finely minced with leeks
- 1.5 tbsp traditional Congo, Dem. Rep. seasoning (garlic, bay leaf, tomato paste, nutmeg pinch, vegetable/palm 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 creamy red kidney beans for 5 minutes.
- Add minced onion, garlic, leeks, and garlic, bay leaf, tomato paste, nutmeg pinch, vegetable/palm oil, stirring for 2 minutes until deeply aromatic.
- Add diced carrots and celery 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 steamed white rice and fried plantains right before serving warm.