African bean and tomato stew

In Madagascar, this bean and tomato stew is called tsaramaso malagasy.

It’s a simple, aromatic, and inexpensive meal to throw together.

Everyone here gobbled it up happily and went back for second helpings!


  • 1 tsp olive oil
  • 1/2 onion or 2 green onions, chopped finely
  • 1 tomato, chopped into small pieces
  • 1 can white or red kidney beans, rinsed and drained
  • Salt and pepper to taste


In a small pot, heat the olive oil over medium heat. Cook the onions for 5 minutes, stirring frequently, until they start to soften.

Add the tomato, mix well, and cook for 10 minutes to soften the tomato.

Finally, add the beans, salt and pepper, heat to warm through and serve hot.

This recipe doubles nicely if you have more people to feed, and can be served with a side salad and your favorite bread.


“Do not judge me by my successes, judge me by how many times I fell down and got back up again.” – Nelson Mandela

May you have many successes and also many times of learning and getting back up on your path ahead.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “African bean and tomato stew”

  1. maitricookswithlove Avatar

    Simple and delicious!

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