Savory Cassava beignet crusted black beans By Chef Claude Bigayimpunzi

Fun fact the chewy side cassava goes well with creamy beans!


  • 4 cups of cassava flour
  • ΒΌ cup butter/margarine
  • 1 cup cooked black beans
  • Salt and pepper to taste


  1. Assemble and mixed all the ingredients in a ball except the beans.

  2. Shape it well in a ball season to taste. With your finger put a hole in the middle of the ball.

  3. Fill the hole with the black beans.

  4. Wrap each ball in a tightly in a cling film and then wrap each ball in aluminium foil

  5. Place the wrapped balls in a pot full of cooked beans and keep on the low heart for 40 min.

  6. Take them out, unwrap them and serve hot.

Garnish ofyour choice, I used acharcoaltuile and served with pearl smoked beetroot sauce!

See who’s putting #beansonthemenu