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Zambian Beans with Tomatoes and Onions
A simple yet flavorful vegetarian stew made with beans, tomatoes, and onions, often served as a side dish or a light meal.
ð§ ææ
- 1 cup Dried beans(e.g., black-eyed peas, white beans; soaked overnight)
- Water(for cooking beans)
- 0.25 tsp Baking soda(optional, helps soften beans)
- 1 medium Onion(chopped)
- 2 medium Tomatoes(chopped)
- 0.5 cup Green bell pepper(diced)
- Salt(to taste)
- 1 tbsp Vegetable oil(optional, for sautéing)
ðšâð³ äœãæ¹
- 1
Drain the soaked beans and rinse them. Place the beans in a pot with fresh water and baking soda (if using). Cook until tender. This can be done by simmering for several hours or using a pressure cooker.
- 2
Once the beans are cooked and tender, drain any excess water, leaving a small amount in the pot.
- 3
If using oil, heat it in a pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 4
Add the chopped tomatoes and cook until they begin to break down and blend with the onions.
- 5
Add the cooked beans to the pan with the onion and tomato mixture. Stir well.
- 6
Add the diced green bell pepper and salt to taste. Continue to cook for another 5-10 minutes, until all ingredients are well combined and the sauce has thickened slightly. If the mixture seems too watery, cook uncovered to allow some liquid to evaporate.
- 7
Serve hot, often with nshima or chapati.
ð¡ ããã®ã³ã
- âSoaking beans overnight significantly reduces cooking time.
- âFor a no-oil version, skip step 3 and add the raw chopped onion directly to the cooked beans with tomatoes and bell pepper, cooking until softened.
- âThis dish is known for its mild flavor, so adjust salt and add chili if you prefer more spice.
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- Some recipes add a pinch of curry powder for a different flavor profile.
- Can be made with various types of beans, including kidney beans or lentils.