👨‍🍳 Instruktioner

1. 1

   Drain the soaked beans and rinse them. Place the beans in a pot with 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer until tender (about 30-45 minutes, or longer depending on the bean type). If using a pressure cooker, cook for about 15-20 minutes.

   ⏱️ 30-45 minutes
2. 2

   While the beans are cooking, heat the cooking oil in a separate large pot or skillet over medium heat.

   💡 Proffstips: Use a pot large enough to hold all ingredients.
3. 3

   Add the chopped onion and sauté until softened and translucent.

   ⏱️ 3-5 minutes
4. 4

   Add the minced garlic, grated ginger, and diced green bell pepper. Cook for another 2 minutes until fragrant.

   ⏱️ 2 minutes
5. 5

   Stir in the chopped tomatoes and cook until they begin to break down.

   ⏱️ 5 minutes
6. 6

   Add the curry powder, salt, and black pepper. Stir to combine.

   ⏱️ 1 minute
7. 7

   Once the beans are tender, drain them (reserving some of the cooking liquid if desired) and add them to the pot with the vegetable mixture.

   💡 Proffstips: If the beans are too firm, add a little of the reserved cooking liquid.
8. 8

   Stir in the peanut butter until well combined. If using, add the crumbled bouillon cube.

   💡 Proffstips: Peanut butter adds creaminess and a nutty depth of flavor.
9. 9

   Add the chopped sweet potato leaves (or substitute greens) to the pot. Stir well to incorporate them into the stew.

   💡 Proffstips: The greens will wilt down as they cook.
10. 10

    Cover the pot and simmer for about 10-15 minutes, or until the greens are tender and the stew has thickened slightly. Add a little more water or reserved bean liquid if the stew becomes too thick.

    ⏱️ 10-15 minutes
11. 11

    Taste and adjust seasoning if necessary. Serve hot.

    💡 Proffstips: This stew is delicious served with ugali, rice, or boiled yams.