Recipe Instructions:
Ingredients:
200 grams dried kidney beans
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 tablespoon tomato paste
1 teaspoon ground coriander
1 teaspoon ground fenugreek (optional)
1 teaspoon ground marigold (optional)
Salt and pepper to taste
Water, as needed
Fresh bread or cornbread (mchadi), for serving
Instructions:
Prepare the Kidney Beans:
Rinse the dried kidney beans under cold water and drain.
Cook the Beans:
In a large pot, cover the kidney beans with water and bring to a boil.
Reduce heat to low and simmer for about 1 hour, or until beans are tender. Drain and set aside.
Prepare the Stew:
Heat vegetable oil in a large skillet or pot over medium heat.
Add chopped onion and sauté until softened, about 5 minutes.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Combine Ingredients:
Stir in tomato paste, ground coriander, ground fenugreek (if using), and ground marigold (if using). Cook for 2-3 minutes to toast the spices and tomato paste.
Simmer the Stew:
Add the cooked kidney beans to the skillet or pot. Stir well to combine with the onion and spice mixture.
Pour in enough water to cover the beans and bring to a simmer.
Cook Until Thickened:
Simmer the stew over low heat for 20-30 minutes, stirring occasionally, until the stew thickens to your desired consistency. If it becomes too thick, add more water as needed.
Season and Serve:
Season with salt and pepper to taste.
Serve hot with fresh bread or cornbread (mchadi) on the side.
