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🍽️ Sauce niébé (haricots) au poisson fumé

Quantities for 4 people, from the Marché Facile assistant’s recipe sheet. Ingredients link to product pages in the catalogue — the day’s price is on the product page, never frozen here.

Ingredients

Ingredient	Quantity (4 people)	In the catalogue
Dried beans (niébé / cowpea)	500 g	White beans (bulk) × 2 sold loose (300 g or 500 g depending on the label) or in 1 kg packs Note: In the catalogue, dried beans are listed as "haricot blanc / rouge vrac"; niébé (cornille) is not yet listed under its own name — flagged during prospection.
Smoked fish	2 pieces	Smoked pike
Fresh tomato	3	Fresh tomato
Tomato paste (optional)	2 tbsp	Alyssa tomato paste
Onion	2	White onion
Garlic (optional)	3 cloves	Garlic Substitution: Ground garlic (1 tsp)
Red palm oil	8 cl	Natural red palm oil
Fresh chili	2	Fresh chili
Seasoning cube	2 cubes	Maggi chicken cube sold in packs of 10 cubes, the smallest size in the catalogue; the rest keeps for your next sauces
Salt	1 tsp	Fine iodized salt
Rice (side)	800 g	Rizière rice
Water	about 1.5 L	Already at home (assumed to be at home)

Preparation

Niébé, the cowpea or black-eyed bean, cooks for a long time, then finishes in a tomato-onion sauce with red oil and smoked fish. Soaked the day before, the beans cook almost twice as fast. Served on rice.

Recipe in English. See all 57 recipes · See the catalogue