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Dried Bambara beans
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5 from 1 vote

Cooking Bambara Beans in a Pressure Cooker

Bambara beans - hearty, comforting and delightful African indigenous beans. Full of nutrients and proteins
Prep Time5 minutes
Cook Time30 minutes
Overnight soaking8 hours
Total Time8 hours 35 minutes
Cuisine: African
Keyword: groundnuts recipe, how to cook bambara beans, phonda
Servings: 8

Equipment

  • Large bowl (for soaking)
  • Pressure cooker / Instant Pot
  • Strainer
  • Materials

Ingredients

  • 1 cup Bambara beans 200 g
  • Water for soaking and boiling
  • ½ tsp salt or to taste

Instructions

  • Sort & clean: Spread the Bambara beans out and pick through them to remove any stones or damaged beans. Rinse thoroughly under running water.
  • Soak: Place beans in a bowl, cover with plenty of water, and soak overnight (8–12 hours). Drain and rinse before cooking.
  • Optional shortcut: If you forget to soak, you can still cook unsoaked beans in the pressure cooker, just increase the cooking time by 10–15 minutes.
  • Add to pressure cooker: Place the soaked beans into the pressure cooker with 3 cups (750 ml) of fresh water.
  • Cook: Electric pressure cooker/Instant Pot: Set to Manual/Pressure Cook (High Pressure) for 25 minutes.
  • Release pressure: Let the pressure release naturally for at least 10–15 minutes before opening. (Quick release may cause beans to split or liquid to spray.)
  • Finish: Season with salt, drain excess liquid, and use in recipes like bambara bean dip.

Notes

Add flavour: Toss in a bay leaf, garlic clove, or piece of onion while cooking.
Creamier beans: Cook longer until very soft.
Storage: Store cooked beans in an airtight container for 3–4 days in the fridge or freeze up to 3 months.
Troubleshooting: If beans are still firm after cooking, cook an additional 5–10 minutes (pressure cooker) or simmer longer on the stove.
Versatility: Use cooked Bambara beans in stews, curries, porridges, or salads.