Haricots Verts et Rouges sautés au Beurre d’Arachide (Congolese Bean & Plantain Braise) – Authentic Congo, Republic of Recipe
Hearty Brazzaville home braise of red beans and green vegetables with sweet plantains.
- Country of Origin
- 🇨🇬 Congo, Republic of (Central Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Red kidney beans and crisp green beans, Ripe plum tomatoes, Caramelized ripe plantains, Garlic, Leeks
Ingredients for Haricots Verts et Rouges sautés au Beurre d’Arachide (Congolese Bean & Plantain Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) red kidney beans and crisp green beans, prepped into bite-sized pieces
- 1.5 cups ripe plum tomatoes, washed and trimmed
- 1 cup caramelized ripe plantains
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Congo, Republic of seasoning (leeks, ginger, peanut butter touch, parsley)
- 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 red kidney beans and crisp green beans for 5 minutes.
- Add minced onion, garlic, garlic, and leeks, ginger, peanut butter touch, parsley, stirring for 2 minutes until deeply aromatic.
- Add ripe plum tomatoes 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 caramelized ripe plantains right before serving warm.