African Kidney Beans Recipe
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 4 cloves garlic minced
- salt to taste
- 2 tablespoons tomato paste
- 3 tablespoons cooking oil
- 1 large red onion diced
- 1 lb or (2cups) kidney beans. i used light speckled kid please note cooking times may vary.
- 2 medium sized tomatoes diced
- spices: 1 teaspoon each of ground cumin black pepper, coriander.
- optional: sage turmeric, green or red bell peppers, chili or hot peppers, cilantro, rosemary
- optional: chicken stock or beef stock cubes. addin
- Carbohydrate 2.92922708289706 g
- Cholesterol 0 mg
- Fat 3.43989374998916 g
- Fiber 0.381145823105953 g
- Protein 0.402166666567 g
- Saturated Fat 0.44385116666436 g
- Serving Size 1 1 Serving (73g)
- Sodium 295.736249997739 mg
- Sugar 2.54808125979111 g
- Trans Fat 0.190645374996701 g
- Calories 43 calories
Clean the beans to remove any debris or rocks.Soak beans in water for 2 hours.Cook beans in a large pot, filling water to cover beans. Cook on medium heat for 2.5 hours. Cooking times will vary depending on the variety of beans chosen, and the heat source. I cooked 2 lbs or 4 cups of beans, but only used 2 cups to fry into bean stew. The other 2 cups I placed in the freezer for cooking at a later time. Therefore the cooking time will be less than 2.5 hours.In a separate saucepan, fry onions in oil till edges start to turn golden. Add diced tomatoes. Cook for 10 minutes, mashing tomatoes to a pulp using your handy wooden lofrega or wooden ladle.Add tomato paste and mix. Add ½ cup of water to keep sauce from burning.Add minced garlic and spices. Pour onto saucepan containing the cooked beans.Cook for 15 minutes. Adjust salt.Turn heat off. Let simmer for 15 minutes on the stove.Serve with white rice or Asida.
