Main
Bean stew
- Preparation time
- 45 min
- Servings
- 6 servings
Ingredients
6 servings
- Kidney beans — to buy400 g
- Onion — to buy1
- Tomato — to buy3
- Garlic — to buy2 cloves
- Neutral oil — to buy2 tbsp
- Stock — to buy300 ml
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
Preparation
If using dried beans, soak them overnight in plenty of cold water, then drain.
Cover the beans with cold water in a pot, bring to the boil then simmer covered over low heat for 40-50 minutes until tender (15-20 minutes if using already-cooked canned beans, rinsed and drained).
Meanwhile, heat the oil in a pan, add the sliced onion and let it soften for 5 minutes.
Add the crushed garlic and diced tomatoes, and simmer for 8-10 minutes until you get a thick sauce.
Drain the cooked beans, keeping a little of their cooking water, and add them to the tomato sauce with a splash of stock.
Simmer for another 10-15 minutes over low heat so the beans soak up the sauce, then season with salt and pepper.
Serve hot with nshima, rice or bread.