Beignets de Haricots
Beignets de haricots (ben-YEH duh ah-ree-KOH)
Bean Doughnuts
Puffy, golden doughnut-shaped fritters made from black-eyed bean batter, lighter and airier than gonré, sold as a popular afternoon snack.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Soak beans overnight and remove skins by rubbing.
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2
Blend beans, onion, and habanero into a very smooth batter.
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3
Whisk the batter for 5 minutes until light and airy.
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4
Season with salt.
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5
Heat oil to 170°C. Form rings of batter and drop into the oil.
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6
Fry until puffed and golden, about 4-5 minutes. Drain and serve warm.
Did You Know?
The perfect beignet de haricots should float in the oil immediately — if it sinks, the batter has not been whipped enough.
Chef's Notes
Equipment Tips
- blender
- deep fryer or pot
- slotted spoon
Garnishing
chili sauce
Accompaniments
bouille, ginger juice
The Story Behind Beignets de Haricots
Bean beignets are part of the broader West African fritter tradition but distinguished in Burkina Faso by their distinctive ring shape and airier texture. They are a staple of the "goûter" (afternoon snack) culture inherited from French colonial influence.
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