World Flavors Cookbook

Maharagwe ya Kupika (Home-Cooked Beans)

Plain borlotti or kidney beans slow-cooked with tomato, onion, and oil — the workhorse protein of Kenyan cooking.

Cuisine: Kenya

Ingredients

• 2 cups borlotti or kidney beans, soaked overnight
• 1 onion, diced
• 2 tomatoes, chopped
• 2 tbsp cooking oil
• Salt to taste

Instructions

1. Boil soaked beans until fully tender, 45-60 minutes.
2. In a pan, sauté onion until soft.
3. Add tomatoes and cook to a sauce.
4. Add sauce to beans. Simmer 10 more minutes.
5. Season generously with salt.