Quirky Foodster
  1. Back

Lunches

Madesu na Dinda (Beans in Peanut Sauce)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 300 g Dried red kidney beans, soaked overnight (1 1/2 cups)
  • 180 g Smooth natural peanut butter (3/4 cup)
  • 100 g Onion, chopped (1 medium)
  • 150 g Tomatoes, chopped (1 1/2 medium)
  • 30 ml Red palm oil or vegetable oil (2 tbsp)
  • 2 Garlic cloves, minced (2 cloves)
  • 1 Chili pepper, whole (optional) (1 whole)
  • 1 Bouillon cube (1 cube)
  • 1.2 l Water (5 cups)
  • 5g Salt (3/4 tsp)

Method

  1. Cook the soaked beans in fresh water for 45-60 minutes until tender; drain, reserving 300ml (1 1/4 cups) of the cooking liquid.
  2. Heat the oil in the large pot and sauté the onion and garlic until translucent, about 5 minutes.
  3. Add the tomatoes and cook for 8 minutes until softened into a sauce.
  4. Whisk the peanut butter with the reserved bean cooking liquid in a bowl until smooth and pourable.
  5. Stir the peanut mixture into the tomato base along with the crumbled bouillon cube, salt and whole chili if using.
  6. Add the cooked beans and simmer gently for 15 minutes, stirring occasionally so the sauce doesn't catch.
  7. Remove the whole chili before serving, and serve hot with rice or fufu.

Introduction: This lunchtime dish combines soft red beans with a silky peanut sauce, a flavour pairing beloved across Central Africa.

Cultural Background: This lunchtime dish combines soft red beans with a silky peanut sauce, a flavour pairing beloved across Central Africa. In the DRC it is often eaten with a side of fufu or plain rice, offering a satisfying, protein-rich meal that keeps well for reheating the next day.

Tips: Simmer the peanut sauce on the lowest heat setting — peanut butter scorches quickly once it thickens.

Variations: Adding a handful of chopped smoked fish turns this into a heartier main course popular in eastern DRC. Naturally vegetarian if a vegetable bouillon cube is used. Use a vegetable bouillon cube; the dish is otherwise vegan.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, stirring in a splash of water to loosen the sauce.

Nutrition: Approx. 460 kcal, 17g protein, 38g carbohydrate, 26g fat per serving.

FAQs

Q: Can I use crunchy peanut butter?
A: Smooth is traditional for a silky sauce, but crunchy will work if you prefer more texture.

Q: Is this dish very spicy?
A: Not inherently — the whole chili adds background warmth without breaking down into the sauce; remove it earlier for a milder result.

© Arscale 2026