Sesotho Morogo wa Dinawa (Greens with Beans)
A hearty and nutritious traditional dish from Lesotho, combining nutrient-rich greens with protein-packed beans, often seasoned with onions and garlic.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings6
DifficultyEasy
🧂 Ingredients
- 1 kg Spinach or other leafy greens (e.g., pumpkin leaves, beetroot leaves)(washed and roughly chopped)
- 400 g Cooked beans (e.g., black-eyed peas, kidney beans)(drained and rinsed if canned)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Vegetable oil or butter
- 1/2 cup Water or vegetable broth(as needed)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat the oil or butter in a large pot or Dutch oven over medium heat.
- 2
Add the chopped onion and sauté until softened and translucent.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Add the chopped greens to the pot. They will seem like a lot, but they will wilt down.
💡 Tip: You may need to add the greens in batches. - 5
Stir in the cooked beans.
💡 Tip: If using dried beans, ensure they are pre-cooked until tender. - 6
Pour in about 1/2 cup of water or vegetable broth. Cover the pot and let it simmer.
💡 Tip: Add more liquid if the mixture becomes too dry. - 7
Season with salt and black pepper to taste. Stir well and cook for a few more minutes until the greens are tender and the flavors have melded.
💡 Pro Tips
- ✓For a richer flavor, you can add a small piece of smoked meat or a knob of butter at the end.
- ✓Different types of greens can be used, such as pumpkin leaves, beetroot leaves, or even collard greens.
- ✓Ensure beans are fully cooked and tender before adding to the greens.
🔄 Variations
- Add a pinch of chili flakes for a bit of heat.
- Incorporate other vegetables like diced tomatoes or bell peppers.
- Serve with a dollop of sour cream or yogurt for a creamy contrast.