Red kidney beans

Name: Red kidney beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 600 g already cooked red kidney beans, drained weight; 400 g tomato pulp; 150 g peeled chopped onion; 15 ml sunflower oil; 150 ml drinking water; 2 chopped garlic cloves; Half tsp ground cumin; Half tsp ground coriander; Up to 1 g salt and pinch black pepper

🫘 Already cooked red kidney beans simmered in onion and tomato sauce with cumin and coriander.

Ingredients

600 g already cooked red kidney beans, drained weight
400 g tomato pulp
150 g peeled chopped onion
15 ml sunflower oil
150 ml drinking water
2 chopped garlic cloves
Half tsp ground cumin
Half tsp ground coriander
Up to 1 g salt and pinch black pepper

Preparation

Use only already cooked tender kidney beans, canned or previously properly cooked. Drain, rinse canned beans and weigh 600 g. This recipe does not cook dry or merely soaked beans.

Soften onion in measured 15 ml oil eight minutes over medium low heat, stirring without burning.

Add garlic, cumin, coriander and pepper one minute, then tomato pulp and 150 ml water.

Simmer eleven minutes, stirring bottom, until sauce slightly thickened and onion tender.

Add cooked beans and simmer gently ten minutes until piping hot throughout. Stir carefully to preserve grains.

Taste, add salt only if needed and divide four portions. Rice or cereal is separate; thirty minutes covers sauce and reheating already cooked beans.