Shell Beans & Greens

Shell Beans

Shell Beans are a staple in many African countries. While in season, they are eaten fresh from the pod and are creamier than a typical dry bean. Once dried, shell beans will store for months and are a perfect addition to a winter soup.

Shell Beans & Greens


5 cups water

1.5 lbs fresh shell beans, shelled (about 3 cups)

1 tbsp. salt

¾ cup red palm oil

1 onion, chopped

2 cups tomato, chopped

2 large bunches amaranth greens (lenga lenga) or spinach, leaves removed from stems



Bring water to a boil and add shell beans to the pot. Let cook 30-45 minutes or until softened. Beans should be tender but not falling apart. Drain most of water, reserving ½ cup, then add salt to pot.

In a different pot, heat up ¾ cup of red palm oil on medium heat. Add onion and let cook for a few minutes. Add chopped tomato and stir for 7 minutes. Pour this mixture into the cooked beans, add spinach or lenga lenga, then let cook covered for 5 more minutes.

Recipe courtesy of Global Greens farmers, Jacqueline Ndabazaniye and Mukiza Gahetano

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