Since I got married I’ve been meaning to buy some beans but i have never gotten around to doing so. Lucky for me,mom in love must have sensed my need because she sent some over and boy were they a lot. Since they were raw, I needed to boil them first. I saw it as an opportunity to use my pressure cooker…not. After fiddling with the manual I realised I wasn’t so confident and silly me, I had never paid attention whenever my mum was using ours at home. So I just resulted in boiling the beans in a plain sufuria. To avoid boiling for so long, first I soaked the beans. If you can soak them overnight.
Anyway, the beans cooked and I even shared some with my lovely neighbour. After cooling I packed them and stored in the freezer. It’s best if you pack in meal size portions, that way you only defrost the amount you need. Back to the beans stew. I decided to prepare a simple stew with minimal spices, we all know I get a little crazy when it gets to spicing food.
1 onion chopped
3 tomatoes diced
1 eggplant diced
1 bell pepper diced
2 cups Pre-cooked beans
Salt to taste
Oil for frying.
In a saucepan saute the onions.
Season with salt and black pepper then add in the tomatoes,eggplant and bell pepper.
Cover and let them cook down. It will take about 8 minutes or so.
Then add the thawed beans. You can also add some little water for the sauce.
Cover and let the beans cook in the sauce. 5-10 minutes is good enough. You just want to get the beans heated up since they are already cooked.
Served this with some cinnamon chapatis.
Delicious. Once in a while it’s good to cook sans the many spices. The bell peppers added the needed kick to the stew.
Are there times you just don’t feel like spicing your food?