A Simple Bean Stew.

This is one of my favorite ways to have beans. If you can make this ahead of time, and let it sit a bit for the flavours to settle in well is even better.

It goes well with any flatbread, rice or savoury crepes.

You can also make it spicy and add chillies or cayenne if that’s your thing.

To make this delicious meal we will need:-

  1. 2 tbsp coconut oil. Your preferred oil will do too.
  2. 2 -3 cups already boiled red beans.
  3. 1 chopped onion.
  4. 1 tbsp ginger garlic paste.
  5. 4 tomatoes, blanched, peeled and pureed.
  6. 1 large carrot, grated.
  7. 1 bunch of coriander, stems and leaves separated.
  8. 1 chopped green bell pepper.
  9. Salt and pepper to taste.
  10. Spices- 1 tsp each paprika, curry powder, dhana jeera powder.
  11. 1 tsp mixed dried herbs.
  12. A small pinch of sugar (optional).
  13. 3 cups of water / vegetable stock.

The ingredients are simple, but healthy, flavourful and come together in a beautiful sauce that is finger licking good.

As usual, heat your sauce pan, add 2 tbsp of coconut oil. Add the onion and cook till soft.

Add the green pepper, coriander stems and ginger garlic paste. Add the spices and let them release their aroma and flavour, make sure they do not burn. You can add a tbsp of water as the spices cook.

Add the tomatoes and let them cook down till mushy. Salt and pepper can be added here too.
Add your carrots and broth. Cover and let them cook on medium low for about twenty – thirty minutes. The sauce will reduce and thicken. Do not rush the process. The beans will soften, absorb all the flavour and be a lovely colour too.

Once ready, add the chopped coriander leaves and let sit a while before serving.

This is a perfect make ahead dish as the longer it sits, the more time the flavours have to mix together well. So if you are into batch cooking, this simple bean stew is a great dish to make.

The beans slap really well on their own or with some rice too, and an avocado slice on the side. Mmmhhh. Yum!
Chapati Madondo aka Beans and Chapati are a perfect comfort food.

How do you like your beans?

Soy Bean Coconut Curry.

This recipe is an awesome meatless meal that can be adapted to any other kind of beans too. It was my first time to make soy beans.

I had bought these beans thinking they were the usual kidney ones, but once I opened the pack, I had to google what type they were.

In terms of taste they are not bad; They have an earthier taste than kidney beans, and seem not to absorb the curry flavours as well as other beans. The kids loved them though; so I guess they are not that bad.

Ingredients are 1 blended onion, ginger garlic paste, 1 tbsp tomato paste, 1 tsp each cumin seeds, curry powder and garam masala, 1/2 tsp turmeric, 1 can of coconut milk, chopped coriander, 2 cups already boiled soy beans, salt and pepper to taste and cooking oil. I used 1 tbsp of coconut oil.
Heat you oil and add the cumin seeds, followed by the onion. And the ginger garlic paste. Mix well and cook till they stop smelling raw.
Add the ground spices and lower heat to let the spices cook through well without burning. The oils and flavours release are what make this curry taste so good.
Next goes in tomato paste, still on low heat to avoid burning. It will have lovely colour and aroma. Do not forget your seasoning.
You can add a splash of water to avoid burning. Next go in the beans, mix well and check seasoning.
Let the beans cook in the spice mixture a while to get the flavours…
…then add your coconut milk. You can add a pinch of sugar too.
Let the beans simmer in the sauce on low for 20-25 minutes. Garnish before serving.

You can serve immediately, but I like making my curries and stews a bit ahead, then let them sit a while for the flavours to absorb well in the pot.

The result is a creamy coconut curry that’s tasty, colourful, aromatic and not hard to make.

I had mine with rice, the kids with chapati. It goes well with both.

Definitely worth a try.