African Beans

Tim Matsis

African Beans


1 tin of four bean mix

1 tin of red kidney beans

1 onion (chopped)

2 tomatoes (chopped)

2 cloves of garlic (minced)

1 cup of Massels stock (I use ½ beef and ½ chicken)

1 small red pepper

1 small green pepper

Salt to taste (1 tsp)

Oil for sautéing


Small bunch of parsley

½ tsp of turmeric

Sweetener  – (especially if using tinned tomatoes). I use 15 dates chopped or a rounded soup spoon of honey.


Sauté chopped onion and garlic in a little oil.

Add salt and turmeric (optional) together with peppers. Cook for a couple of minutes

Add chopped tomatoes and chopped dates (optional) and cook for a further couple of minutes.

Drain the beans and add to the mixture with the chopped parsley (optional). If you like it to have a more pasty mixture, then crush some of the beans before adding.

Add stock and simmer for a further 3-5 minutes, stirring regularly.

Serve with rice, on toast, or use as a filling for wraps.

This presentation was given as part of the Live Well series held at Masterton Seventh-day Adventist Church in New Zealand. Feel free to contact us for more information.

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