Ugandan Brown Beans Stew (Best Spices & Cooking Method) Served With White Rice | Amuna Foods
This recipe is Ugandan traditional stewed beans. It's a family favourite I introduced to my British-born children at a very early age. They absolutely love it! Besides rice, it can be eaten with chapatti, boiled potatoes, roasted potatoes, sweet potatoes, cassava, yam, bread, mandasi/mandazis or any other accompaniment you choose. We hope you enjoy it!
Equipment
- Medium Saucepan (for tomato sauce)
- Large Saucepan (for beans)
Ingredients
Beans
- 2 Kg Dry Roscoco Beans
- 2 400g Tinned Tomatoes Chopped/plum/fresh
- 1 tbsp curry powder
- 4 Medium sized Onions
- 3 tbsp Salt
- 1/4 tsp Sodium Bicarbonate
- 5 litres Water
Instructions
Preparation
- prepare ingredients
- Open and empty beans into a large saucepan
- Wash the beans thoroughly with cold water until the water runs clear
- Add cold water to cover the beans completely
Cooking The Beans
- Place the pan on the stove
- Allow it to boil for 45 minutes
- Add sodium bicarbonate
- Cook for a further 15 minutes
- Test the beans for softness by pressing one with your thumb
- Add salt and allow to cook for a further 15 minutes
Cooking The Tomato Sauce
- Heat up the cooking oil in a pan
- Add onions to the oil and fry until its golden brown
- Add curry powder and mix
- Add tomatoes immediately to avoid burning the curry powder
- Season with black pepper powder
- Cook for 15 minutes or until the sauce thickens
- Add the sauce into the beans, mix gently and cook for a further 15 minutes
- Serve with either rice, sweet potatoes, chapatti, etc
- Enjoy
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