Beans, Reunion Island style

Any creole meal in Reunion Island comes with beans. No exception. It’s called “un grain”. I actually enjoy it, the sauce is a bit thick a goes nicely with rice, the other thing you always eat in a creole meal. It also goes very well with fish or meat.

Here is a simple recipe. It is super fast to make as side dish and is a healthy, non animal source of proteins. 

My pestel and mortar is working full swing and I love it. It completely changes the taste and the flavours of ingredients like garlic, spices or chilli, when crushed that way as opposed to just cut up. 

   






Here is how I do it!

  • I used kidneys beans this time, simply because is one of the traceable beans I can get. I trust the italians a bit more than when the can says ‘transformed in x country’ and nothing else. So 1 can of kidney beans
  • 10 pepper corns
  • Coarse Sea salt
  • 2-3 cloves of garlic
  • Thym
  • 1 large onion, chopped
  • 1/2 tsp tumeric (from Réunion Island of course)

Chop the onions finely. In the pestel and mortar crush the pepper, garlic cloves and the coarse salt. In a cooking pot, heat a bit of olive oil, fry the onions, add the garlic mixture, the thym and the tumeric. Add the beans with the water (if dry beans) or add some water if using beans in brine and stir. Cover and cook at low heat for 10-15min till the beans are in a thick sauce. Et voilà! 

This recipe can be made with all kind beans or lentils. They can be dry and in brine. 


Tonight we had the beans with roast pork belly – with super crackling, and mashed potatoes – with tumeric and bacon to flavour. Comfort food for yet another rainy night.

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