24HR SOAKING ALERT!
And here it is, the first Beans beans beans! recipes coming your way this week.
Spotted in a supermarket in Nairobi by our roving reporter and gifted to us, these tuxedo beans, formally known as njahi beans, are native to Kenya and exceedingly good for you.
This fantastic recipe and many more, can be found on Kaluhi’s Kitchen website. She’s the 2016 Kenyan Blog Awards winner, unsurprisingly.
Fret not about availability, you can get them on Amazon, or just sub them for kidney beans or black beans. And as with all dried beans, it’s really important to soak these little beauties good first and boil them well too.
45mins + 24hr soak | serves 4 | easy
150g njahi beans
200ml coconut milk
1 tbsp cumin seeds
1 red onion, finely chopped
3 spring onions, finely sliced
1 green pepper, finely chopped
3 tomatoes, chopped
5 cloves garlic, grated/mushed to a paste
thumb sized piece of ginger
2 tbsp tomato paste
1/2 tsp allspice
handful coriander, chopped
salt and pepper
Soak the njahi beans overnight, changing the water at least once.
When your ready to cook, drain and rinse the beans very well, and get a fresh pot of water bubbling away on the hob. Add the beans to the water along with the cumin seeds and cook for 15mins or so.
Then add the coconut milk to the pan and give it all another 5mins boiling away. Remove from the heat, drain into a colendar and give them a very quick rinse to wash away some of the cumin seeds – they have done their job flavouring the beans.
While all that’s happening get some some oil hot in another pan and throw in the red and spring onions along with the celery, season, and sauté for 5mins.
Add the garlic and ginger paste, give it a stir about and a couple of seconds on the heat and then add the tomatoes and green pepper. Let this simmer on a low heat for a few until the tomatoes go mushy.
Add the beans, tomato paste and some water (roughly 200ml but you’ll know how much it needs), allspice and more seasoning and simmer for another 10-12mins.
If it needs it you can add a little more water at a time until you reach the consistency you want. Stir the coriander though the stew and serve garnished with more spring onions and coriander, and rice. We’ve used red camargue rice.