How to Cook Bambara Beans on the Stove
Cooking Bambara beans on the stove is the traditional way — slow and steady. After soaking, the beans simmer gently for 60–90 minutes, developing a rich, earthy flavor and soft, creamy texture. Ideal if you love the hands-on, old-fashioned approach.
Equipment
- Large bowl (for soaking)
- Large pot with lid
- Strainer
- Wooden spoon
Ingredients
- 1 cup Bambara beans 200 g
- Water for soaking and boiling
- ½ tsp salt or to taste
Instructions
- Sort & clean: Place the Bambara beans in a large bowl. Pick through them carefully to remove any stones or debris. Rinse thoroughly under running water.
- Soak: Cover the beans with plenty of fresh water (at least 3–4 cups / 750 ml–1 L) and let them soak overnight (8–12 hours). This helps soften the beans and reduces cooking time.
- Drain & rinse: The next day, drain the soaking water and rinse the beans again.
- Cook: Transfer the beans to a large pot and add enough fresh water to cover them by about 5 cm (2 inches). Bring to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, add salt, and simmer uncovered for 60–90 minutes, or until the beans are tender. Check occasionally and add more hot water if needed to keep the beans submerged.
- Serve or use in recipes: Once cooked, drain excess water and use the beans in stews, curries, porridges, or salads.
Notes
- For creamier beans, cook longer until very soft.
- Keep an eye on the water level — top up with hot water if beans are exposed.
- Storage: Use cooked beans straight away, or store in an airtight container in the fridge (3–4 days) or freezer (up to 3 months).