Pork and jugo beans


Ideally, this recipe from Madagascar should be prepared with jugo beans, also known as bambara beans. If you don't have them, try black eyed beans. Serve with rice.


1 lb pork (cut into cubes)
2 tomato (peeled, seeded and chopped)
2 onion (chopped)
  seasoning (salt and pepper to taste)
2 lb beans (bambara beans)
  water (to boil the beans)
  cooking oil (for frying and sauteing)
1 lf bay leaf


  1. Place jugo beans in a pan and cover with water and bring to a boil. Simmer for 45 minutes, or until beans are soft, adding water if necessary. Add salt once they are done.
  2. In the meantime, heat oil in a pan and cook the pork meat until done, about 20 minutes, and set aside.
  3. Heat 2-3 tablespoons oil and sauté onion for 3-4 minutes. Add chopped tomato and cook for 10-15 minutes more, on a low heat, until onion and tomato are soft.
  4. Add the onion and tomato mixture, add bay leaf if using, and the pork meat reserved before to the cooked jugo beans, simmer for 20 minutes more to combine flavors.
  5. Check the seasoning before serving and add more salt and pepper if necessary. Serve warm.


Soak jugo beans for up to 8 hours in warm water, or up to 24 hours in cold water. Adding a teaspoon of baking soda to the bamabara breans while simmering will help to make them more tender.

If you don't have them, substitute jugo beans (bambara groundnuts) with black eyed peas, soaked.

6 servings
Preparation time
Cooking time
Total time
1 hour, 15 minutes

bambara beans or jugo beans