Kenyan bean stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried beans |
| 4 | cups | Boiling water |
| 1 | pounds | Beef stew meat -- cut in 1\" |
| Cubes | ||
| 2 | tablespoons | Oil |
| 1 | large | Onion -- chopped coarsely |
| 2 | larges | Potatoes -- pared & cubed |
| 3 | Ribs celery -- cut in 1\" | |
| Slices | ||
| 3 | mediums | Carrots -- pared & sliced |
| 1 | cup | Corn -- fresh or frozen |
| 1 | teaspoon | Curry powder or Berbere |
| 1½ | teaspoon | Salt |
| 1 | cup | Boiling water |
| ½ | pounds | Brussel sprouts -- fresh or |
| Frozen | ||
Directions
Add beans to boiling water in a 3 qt saucepan or dutch oven; boil for two minutes. Remove from heat and let stand covered for one hour. Brown meat in hot oil; add onion and cook until brown. Add meat and onion mixture and all other ingredients (except Brussel Sprouts) to the beans; add one cup boiling water. Simmer stew for 1 hour, add sprouts and cook for 15 minutes.
see also: Traditional African Cooking by Ola Olaore, published by Foulsham &Co, Ltd. 1990
Chichikov@...
Recipe By : Cookbook of the United Nations c. 1965 From: Favorite Fruitcakes By Moira Hodg File
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