Spicy Vegan Benin Soglo Recipe You'll Love

Ever wished you could whip up a hearty, flavorful meal that transports you to a vibrant new cuisine, all while keeping it completely plant-based and weeknight-friendly? Get ready to embark on a delicious journey with our Spicy Vegan Benin Soglo Bean Stew! This isn't just any bean stew; it's a taste of Beninese tradition, reimagined for your modern kitchen. Soglo-style bean stews are a cornerstone of Beninese cuisine, celebrated for their rich combination of tender beans, savory tomatoes, a kick of chili, and the earthy depth of palm or peanut flavors, traditionally served alongside a comforting starch. While many English-language sites list Benin's incredible dishes, they often leave you wondering how to actually cook them. We're here to bridge that gap with a recipe that’s not only authentic in spirit but also incredibly accessible.
This recipe is designed to be a deeply savory, cozy, and wonderfully spicy dish that feels both nourishing and satisfying. It’s fantastic served over fluffy rice, creamy cornmeal (like polenta), or with sweet plantains. If you’re a curious home cook eager to discover more African vegan recipes, a Black vegetarian or vegan searching for flavorful plant-based soul food with roots in West Africa, or simply a busy person looking for a delicious, fiber-rich, one-pot dinner that yields amazing leftovers, then you've found your next favorite meal. Get ready to fall in love with the bold, beautiful flavors of Benin!

Ingredients

• 1 cup dried black-eyed peas or small brown beans (or 2 cans, 15oz each, rinsed and drained)
• 1 tablespoon red palm oil (or neutral oil like avocado or grapeseed, blended with ½ teaspoon paprika for color)
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed or diced tomatoes
• ½ to 1 Scotch bonnet or habanero pepper, deseeded and minced (or 1-2 jalapeños/serranos for milder heat, or a pinch of cayenne)
• 4 cups vegetable broth or water
• 1 teaspoon smoked paprika (or mild paprika)
• ½ teaspoon dried thyme
• 1 bay leaf
• ½ cup natural peanut butter (creamy or crunchy)
• 4-6 cups chopped leafy greens (collard greens, kale, or spinach)
• 1 bell pepper (any color), chopped (optional)
• 1 medium carrot, diced (optional)
• ½ cup chopped okra (optional)
• Salt and freshly ground black pepper to taste
• Optional: squeeze of lime or lemon juice for brightness
• For serving: Soft cornmeal “pôlée” (creamy polenta), steamed rice, or boiled yams/plantains

Directions

1. Prep the BeansIf using dried beans, rinse them thoroughly. For a quick soak, cover beans with water by 2 inches, bring to a boil for 1 minute, then remove from heat and let stand for 1 hour. Drain and rinse. Alternatively, soak overnight. If using canned beans, simply rinse and drain them; your simmer time will be shorter.
2. Build the Flavor BaseHeat the red palm oil (or neutral oil) in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s translucent and lightly golden, about 5-7 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant. Add the tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens slightly and thickens. This "blooming" intensifies its flavor.
3. Add Tomatoes, Spices & ChiliStir in the canned crushed or diced tomatoes, smoked paprika, dried thyme, bay leaf, and the minced Scotch bonnet or habanero pepper (adjusting to your preferred spice level). Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld. Season lightly with salt at this stage.
4. Simmer with BeansAdd the prepped beans (dried or canned) and vegetable broth or water to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook:
   1. For dried beans: Simmer for 60-90 minutes, or until the beans are tender. Stir occasionally and add a splash more broth or water if the stew becomes too thick.
   2. For canned beans: Simmer for 20-30 minutes, allowing the flavors to deepen and the stew to thicken slightly.
5. Finish with Peanut & GreensIn a small bowl, whisk the natural peanut butter with about ½ cup of the hot stew broth until smooth and lump-free. Stir this creamy peanut mixture into the stew. Add the chopped leafy greens (and optional bell pepper, carrot, or okra if using) and simmer uncovered for another 5-10 minutes, or until the greens are wilted and tender. Taste and adjust seasoning with salt, black pepper, and a squeeze of lime or lemon juice if you desire a brighter finish.
6. Adjust Texture & ServeIf your stew is too thick, add a splash more broth or water until it reaches your desired consistency. If it's too thin, simmer uncovered for a few extra minutes to allow it to reduce. Ladle the hot Soglo over soft cornmeal “pôlée” (polenta), steamed rice, or boiled yams/plantains. For an optional garnish, sprinkle with fresh chopped herbs or a few roasted peanuts for added crunch.