By Aulah Najjuuka
Ingredients:
- 1 cup dried beans (any type – kidney beans or local varieties)
- 2 cups rice ( white or brown rice, depending on your preference)
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 1 clove garlic (optional), minced
- 1 tablespoon cooking oil (vegetable, sunflower, or olive oil)
- 1/2 teaspoon salt (or according to your taste)
- All preferred spices (royco, curry powder, black pepper, turmeric – these are optional and are meant to add extra flavour)
- Water
Instructions:
1. Prepare the beans
- Soak the beans: Rinse 1 cup of dried beans under cold water. Place the beans in a bowl and cover them with water. Let them soak for at least 6 hours or overnight to soften. This reduces cooking time.
- Boil the beans: After soaking, drain the water and rinse the beans again. In a large pot, add the beans and enough water to cover them by a few inches. Bring to a boil over medium heat, then reduce the heat and simmer for 1-2 hours, or until the beans are tender. Add a pinch of salt during the last 10 minutes of cooking.
- Drain the beans: Once the beans are soft, drain any remaining water and set the beans aside.
2. Cook the rice
- Rinse the rice: Rinse 2 cups of rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
- Boil the rice: In a separate pot, add 4 cups of water and a pinch of salt. Bring to a boil, then add the rinsed rice. Reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes until the water is absorbed and the rice is fully cooked. Fluff the rice with a fork and set it aside.
3. Make the tomato-onion sauce
- Heat oil: In a frying pan, heat 1 tablespoon of cooking oil over medium heat.
- Fry onions and garlic: Add the finely chopped onions and minced garlic (if using) to the pan. Fry until the onions become soft and translucent (about 3-5 minutes).
- Add tomatoes and other preferred vegetables: Stir in the chopped tomatoes and cook for another 5-7 minutes, until the tomatoes break down and form a sauce.
- Season: Add salt and spices to taste. If you like a bit of spice, you can add a pinch of chilli powder, or curry powder for extra flavour.
4. Combine beans with sauce
- Add the cooked beans to the tomato-onion sauce, stirring well to combine. Let the mixture simmer for another 5 minutes to allow the beans to absorb the flavours of the sauce.
5. Serve
- Serve the cooked beans and sauce over the rice. You can garnish the dish with a side of sliced avocado, fresh coriander, or a dash of hot sauce for extra flavour.
Tips:
- Meal prep: You can make a large batch of beans and rice and store them in the fridge for 2-3 days. This makes it easier to reheat and eat throughout the week.
- Variations: Add vegetables like carrots to the sauce for extra nutrition. You can also include a bit of cooked beef if available.
Enjoy your hearty and satisfying meal!
