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African Beans

Nb. The recipe calls for dry beans, I use tinned, approx. 420gr size, and if I haven’t got black-eyed I use cannelli or borlotti or any smallish white bean; cuts down on cooking time This is a vegetarian dish intended as a main meal, but it makes a great side dish as well. A good variation is to add sautéed sliced mushrooms with the onions, and I usually add garlic as well. Its good served immediately, but if you refrigerate and heat the next day its even better.

4.5 · 17 reviewsRecipe card by Karen ElizabethEditorial by recipesvibrant · Updated October 15, 2026
BeansVegetableAfricanVegan< 30 MinsEasy
African Beans

Total time

25 min

Servings

1

Calories

1400

Category

Black Beans

This vibrant African Beans dish features tender black-eyed peas simmered in a luscious, spice-forward coconut cream sauce. It is the perfect quick-fix meal for busy weeknights when you crave a hearty, plant-based dinner that comes together in under 30 minutes.

Ingredients

Makes 1 serving

  • 1 1/2 dried black-eyed peas
  • 2 onions
  • 2 tomato paste
  • 1 coconut cream
  • 1 paprika
  • 2 chili powder
  • 1/2 cumin
  • 1/2 brown sugar
  • 2 salt
  • 1 black pepper

Method

  1. Cook dry beans according to instructions on packet. (No need with canned beans).

  2. Sauté onions until they are soft and clear.

  3. Add tomato paste, coconutcream and seasonings, stirring over a gentle heat until they form a smooth and creamy sauce.

  4. Drain beans and add to sauce. Allow to simmer gently for 15 minutes or so, stirring from time to time.

  5. Serve on brown or white rice accompanied by a salad.

Cook's notes

  • To save time, use canned black-eyed peas; just ensure you rinse them thoroughly to remove excess sodium and starchy liquid before adding them to the sauce.
  • For a deeper flavor, sauté the tomato paste with the onions for two minutes until it darkens to a brick red before adding the coconut cream.
  • Adjust the chili powder gradually; since different brands vary in heat, taste your sauce before adding the full two teaspoons.
  • If your sauce becomes too thick while simmering, splash in a tablespoon of water or vegetable broth to maintain a velvety, coatable consistency.

Easy swaps

  • Instead of Black-eyed peas, use Black beansProvides a similar earthy profile if you prefer a creamier, darker bean texture.
  • Instead of Coconut cream, use Full-fat coconut milkUse this if you want a lighter sauce, but you may need to simmer longer to achieve the same thickness.
  • Instead of Brown sugar, use Coconut sugarMaintains the molasses-like depth that balances the acidity of the tomato paste.
  • Instead of Paprika, use Smoked paprikaAdds a campfire-like aroma that enhances the savory notes of the onions and cumin.

Frequently asked

Can I use fresh tomatoes instead of tomato paste?

You can, but you will need to cook them down significantly longer to achieve the concentrated flavor and thick texture required for this sauce.

Is this African Beans recipe very spicy?

The spice level depends on your chili powder; this recipe provides a moderate kick, but you can omit the chili powder entirely for a milder version.

What is the best way to reheat this dish?

Reheat on the stovetop over low heat, adding a tiny splash of water if the coconut cream has thickened too much in the fridge.

Does this dish work as a side or a main?

It is designed as a filling main dish for one, but can easily be served as a protein-rich side for a larger feast.

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