Fazolová with a West African Twist

Ingredients

In this adaptation, the traditional Slovak Fazolová is infused with the vibrant flavors of Guinea-Bissauan cuisine. The addition of West African spices like ginger, garlic, and chili peppers adds a new dimension of heat and complexity to the dish. Tropical ingredients such as coconut milk and palm oil are incorporated to create a creamy and slightly sweet undertone, giving the dish a unique twist. We alse have the original recipe for Fazolová, so you can check it out.

• 2 cups (400g) kidney beans, soaked overnight 2 cups (400g) kidney beans, soaked overnight
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 scotch bonnet pepper, finely chopped 1 scotch bonnet pepper, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 10g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked kidney beans.
2. 2.
   In a large pot, heat the palm oil over medium heat.
3. 3.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and golden.
4. 4.
   Stir in the diced red and green bell peppers, as well as the scotch bonnet pepper. Cook for a few minutes until the peppers are slightly softened.
5. 5.
   Add the diced tomatoes and cook until they start to break down.
6. 6.
   Pour in the coconut milk and add the soaked kidney beans.
7. 7.
   Season with paprika, ground coriander, ground cumin, salt, and pepper. Stir well to combine.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans are tender and the flavors have melded together.
9. 9.
   Adjust the seasoning if needed.
10. 10.
    Serve the Guinea-Bissauan Fazolová hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Palm oil — Make sure to use sustainably sourced palm oil to support ethical and environmentally friendly practices.

Tips & Tricks

• For a spicier version, increase the amount of scotch bonnet pepper or add a pinch of cayenne pepper.
• Serve the Fazolová with steamed rice or crusty bread to soak up the delicious sauce.
• Feel free to add other vegetables like carrots or spinach for added nutrition and flavor.
• If you prefer a smoother texture, use an immersion blender to partially blend the sauce before adding the kidney beans.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Guinea-Bissauan Fazolová as a main course, accompanied by steamed rice or crusty bread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Fazolová in a deep bowl, allowing the vibrant colors of the dish to shine through. Place a sprig of fresh cilantro on top for an elegant touch.