Saturday 27 July 2013

Red Kidney beans cooked in Garlic and Ginger

for 2 potions
This dish is one of the simpliest you will find on this blog. It is simple quick and tasty.
Dry kidney beans
  1. 1 tin of kidney beans
  2. 3 garlic cloves
  3. ½ small onion
  4. ½ tea spoon of fresh grated ginger
  5. 3 tablespoons of Olive oil
  6. 1 barely ripen plantain
  7. Spring of thyme
  8.  ½ vegetable cube
  9. Salt and pepper

If you prefer your beans slightly firm, I’d recommend that you use dried kidney beans and boil it in salt water for 30 mins.

Rinse the kidney beans, set aside.
Peel and chop garlic & onion.
Cut the plantain in half and cover with water in a deep pan.


Yellow plantain
Bring the plantain to boil for about 20 minutes, remove the skin, scrape the spongy looking layer on the plantain, rinse and set aside in a bowl with boiling water.

While the plantain is boiling, Fry the chopped onion in a very hot pan with 3 table spoons of olive oil and a spring of thyme. Fry for 2 minutes.

Add in the ginger and crushed garlic, then add the kidney beans, salt, pepper and crushed half of stock cube.

Stir fry for 2 minutes then add 50ml of water mix, cover and let the water reduce on medium heat for 5 minutes so the beans will absorb the seasoning. Do not let the water dry completely as this dish needs moisture.
It is ready to serve.
This dish isn’t great reheated. Since it takes about 10-15 to get the beans ready, it is better to just cook the quantities needed.
If the plantain the beans were to be cooked simultaneously. The whole dish will take 20 minute to get ready!

Next time, make it with some soya chunk and chopped tomato then serve with chips or rice or just a toasted slice of bread.


Did you know that Kidney beans reduced cholesterol and that plantain contains vitamins A, potassium and calcium? now you know!

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