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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!
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings: 20
Course: Main Course
Cuisine: African, International, Ugandan
Ingredients Equipment Method Video

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

Equipment

  • Medium Saucepan (for tomato sauce)
  • Large Saucepan (for beans)

Method
 

Preparation
  1. prepare ingredients
  2. Open and empty beans into a large saucepan
  3. Wash the beans thoroughly with cold water until the water runs clear
  4. Add cold water to cover the beans completely
Cooking The Beans
  1. Place the pan on the stove
  2. Allow it to boil for 45 minutes
  3. Add sodium bicarbonate
  4. Cook for a further 15 minutes
  5. Test the beans for softness by pressing one with your thumb
  6. Add salt and allow to cook for a further 15 minutes
Cooking The Tomato Sauce
  1. Heat up the cooking oil in a pan
  2. Add onions to the oil and fry until its golden brown
  3. Add curry powder and mix
  4. Add tomatoes immediately to avoid burning the curry powder
  5. Season with black pepper powder
  6. Cook for 15 minutes or until the sauce thickens
  7. Add the sauce into the beans, mix gently and cook for a further 15 minutes
  8. Serve with either rice, sweet potatoes, chapatti, etc
  9. Enjoy

Video