Tsaramaso Malagasy (White Bean Tomato Stew)

On the Red Island, white beans are cooked like cassoulet and often accompanied by zebu meat (hen’omby sy tsaramaso) or pork (tsaramaso sy henakisoa). The shank remains its ideal companion.

This dish is offered in all the restaurants in the country. It is one of the most popular laoka for locals on the big island.

Tsaramaso Recipe

To prepare it, you have to simmer the beans with the meat for a few hours with water. When the mixture becomes tender and creamy, tomato sauce is added.

It is then served with hot rice. It is recommended that anyone visiting Madagascar must taste this famous dish.

Be Sure to Try These Other Madagascar Dishes!

Be sure to recreate this incredible dish. Enjoy yours!

Tsaramaso Malagasy (White Bean Tomato Stew)

Genevieve Ko
Total Time 2 hrs
Course Main Course
Cuisine Malagasy
Servings 4


  • ½ pound dried white beans rinsed well and drained (see Tip)
  • 3 large tomatoes preferably Roma
  • Kosher salt
  • ¼ cup canola oil
  • 1 large red onion thinly sliced


  • Place the beans in a large pot and add enough cold water to cover them by 1 inch. Set the pot over high heat and bring to a boil, then turn the heat as low as it can go and partly cover the pot so steam can escape. Simmer the beans, stirring them every so often, until they’re tender, anywhere from 1 to 2 hours, depending on whether they’ve been soaked and how old they are. Make sure the beans are covered with water at all times, adding more hot water to the pot as needed if too much evaporates.
  • Meanwhile, slice off and discard the tops of the tomatoes, and squeeze out and discard the seeds. Thinly slice the tomatoes and set them aside.
  • Once the beans are done cooking, season them to taste with salt. Reserve 1 cup of the cooking liquid, then drain the beans. (Discard the remaining liquid or reserve for another use, such as adding to a soup.)
  • Place the oil in a large Dutch oven or other heavy pot and set over medium-high heat. Add the onion and cook, stirring occasionally, until the onion sizzles and starts to take on a little color at the edges, 2 to 4 minutes. Stir in the sliced tomatoes, cover and cook until the tomatoes begin to break down, about 2 minutes. Stir in the beans with the 1 cup reserved cooking liquid. Cover the pot and bring the mixture to a boil. Uncover and allow the beans to boil until the mixture has thickened significantly but remains soupy, 5 to 10 minutes.
  • Season the beans to taste with salt one final time and serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to a few days. You can rewarm any remaining soup in a pot set over low heat, stirring occasionally while you heat and adding water if needed.


If possible, soak your beans overnight (covered with cold water by 2 inches) before cooking them to help them cook more evenly and to reduce their cooking time. If you don’t soak them, no worries; it might just take a little longer to cook them.
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Blessing Funmilayo Ogunsanya
Hello, my name is Funmilayo, and i love to write about food, beauty, fashion and wellness. So welcome to my Food world! I share histories, discoveries, uniqueness, tips, and tricks on different dishes .Come let's take this adventure together. I hope you'll enjoy it as much as I do and hope to see you back here again soon.

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