BOILED BEANS

Beans is one of those dishes that, when done right, can easily be one of your favorite dishes. This recipe is as basic as it gets just so you can get the hang of making beans, there after you can add your own twists to it.

For this recipe I used Kabulangeti beans. They’re a lilac/light purple color and have a creamy. They have an earthy and nutty taste. Kabulangeti beans are a very versatile bean. You can add them to chilies, beef stew or simply just have them as they are. In Zambia, this protein dish is often eaten with Nshima and beef stew.

They are a good source of protein and a great vegetarian dish!

Ingredients

• Beans

• Salt

• Tomatoes

• Onions

• Black pepper

• Vegetable oil

Cooking & Preparation

1. Soak your beans in lukewarm water overnight. This is essential to break down starches and reduces the risk of stomach pains which is common after eating beans.

2. Once your beans have soaked for about 8 hours, add them to a pot of boiling salt water.

3. Boil up to 2 hours then add your tomato and onion.

4. Stir gently until incorporated then add your oil and black pepper and leave to cook for another 2 hours.

5. Pour 1/3 cups of water regularly to keep the beans cooking. Do not drown the beans because they will become mushy.

6. Adjust salt to your liking.

7. Once your beans are soft and the gravy is thick, take off the stove.

ENJOY!