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.
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.
This is a vegetarian dish that is very popular in East Africa. It is basically chapati and beans stewed in different ways. ‘Madondo’ is Kenyan slang for beans. Here in Uganda, a lot of people use ghee to prepare their beans. In Kenya, we like adding coconut milk or cream. Others like beans in a curry, or just an ordinary stew with added vegetables such as carrot, courgettes, capsicum and coriander.
It is cheap, tasty, healthy and filling, which makes it a favorite meal to make at home and a great lunch option at the food kiosks for the working class folks too.
I like beans as they are an inexpensive way to get in your protein, fibre, iron and anitoxidants just to name a few. They are versatile, you can cook them in so many ways and flavour as per your preference. My daughter loves baked beans in tomato sauce, I like them in a curry and my son likes them as a stew with chapati. This time round I added some peanut butter and I loved the added creaminess and nutty flavours.
Tip: If you find beans too gassy for you, try adding a small but whole piece of ginger the next time you boil them. Discard the ginger once you have boiled them. The ginger removes that gassy effect and also adds a lovely flavour to the beans.
Let’s get started shall we?
For the peanut sauce, mix 2 tablespoons of smooth peanut butter with a cup of water till it’s dissolved and add to the beans…
…Please keep the heat low as the sauce will thicken as it cooks and you don’t want it to burn.
This dish is not complete without chapati as an accompaniment. I made these specific chapati even healthier by mixing in some pureed pumpkin leaves in the dough. They give a lovely tinge to the colour as well as added nutrients.
This was a different way to make the beans. I liked the outcome and the kids did too so I will definitely try it again.