- 2 to 4 cups (1 to 2 pounds) of white beans
- cassava greens (feuilles de manioc), stems removed, cleaned, and cut or torn into pieces
- at least a few spoonfuls of palm oil, or any oil — 2 cups, or more, of palm oil can be used
- one onion (and/or one leek), chopped
- sweet green pepper (optional)
- salt, or baking soda, to taste
Soak the beans overnight in cold water.
Drain, rinse, and drain again.
Cover the beans with cold water.
Bring to a boil.
Cover and simmer over low heat, stirring occasionally, until beans are tender.
Remove beans from heat and set aside if beans are tender remaining steps are completed.
While beans are simmering: heat half of the oil in a skillet and fry the onions and green pepper for a few minutes.
Add oil-onion-green pepper mixture to beans.
Rinse cassava leaves in hot water then crush cassava leaves with a mortar and pestle (or improvise using a rolling pin and cutting board, or a heavy bowl and a sturdy bottle). Note: this step can be skipped with other greens.
Bring a separate pot of water to a boil.
Add greens, leek, and remaining oil.
Boil for a few minutes, then reduce heat and and cook until greens are tender, stirring occasionally (cooking time varies depending on type of greens. cassava leaves need to cook for one to two hours).
When beans and greens are tender: combine greens and beans in the largest pot.
Add salt to taste.
Simmer over low heat for an additional 15 to 30 minutes.