Kenyan Beans Stew
Rich, comforting red kidney bean stew cooked in a tomato and onion base. A protein-packed everyday favourite.
Prep Time
8 hours
Cook Time
1 hour
Servings
6 people
Ingredients
- •2 cups dry red kidney beans
- •2 large tomatoes, blended or finely chopped
- •1 large onion, diced
- •3 cloves garlic, minced
- •1 teaspoon cumin
- •1 teaspoon turmeric
- •2 tablespoons cooking oil
- •Salt to taste
- •Fresh coriander to garnish
Instructions
- 1
Soak beans overnight in cold water. Drain and rinse.
- 2
Boil beans in fresh water for 45 minutes to 1 hour until tender. Drain and set aside.
- 3
Heat oil in a pot and fry onions until golden brown.
- 4
Add garlic, cumin, and turmeric. Fry for 1 minute until fragrant.
- 5
Add blended tomatoes and cook until the sauce thickens, about 10 minutes.
- 6
Add cooked beans to the sauce and stir well to coat.
- 7
Simmer together for 15 minutes. Season with salt.
- 8
Garnish with fresh coriander and serve with ugali or chapati.
Chef Tips
- •A pressure cooker cuts the bean cooking time down to about 20 minutes.
- •Add a pinch of baking soda to the soaking water to soften the beans faster.
- •For extra richness, stir in a tablespoon of butter at the end.
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