Spaghetti and Beans
Spaghetti and beans cooks beans and pasta together in a single pot, so the starch from both thickens the liquid into a loose, savory coating. Palm oil gives it a deep orange color and a rich, earthy taste, and the optional additions such as crayfish, smoked fish or roasted meat let you build it up from a plain pantry meal. It needs no special shopping and is easy to scale.
Instructions
Pick through the beans to remove any grit or damaged ones, then wash them well under running water until the water runs clear.
Put the beans in a pot with enough water to cover them and bring to a boil. Cook until they are about half done, meaning they have started to soften but still have a firm center.
Add the spaghetti to the pot with the beans and stir so the strands are submerged. Cook for a few minutes, until the spaghetti begins to soften.
Stir in the palm oil, salt, pepper and seasoning cubes, along with any of the optional ingredients you are using: roasted meat, fish, ground crayfish, vegetables, onion and tomatoes.
Cook a little longer, stirring now and then, until the beans are tender and the spaghetti is cooked through. Taste for salt and serve hot.
Make it personal.
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