Nyayo beans sauce is a very hearty and healthy meal. It is a meal that can be eaten on its own. When serving the beans sauce with rice or chapati keep in mind to use a small portion of rice or chapati. You can also add potato cubes to the beans sauce when cooking.
Ingredients
¼ kilogram of Nyayo beans
2 medium size tomatoes
1 large onion
¼ ginger root
4 medium size cloves of garlic
½ a teaspoon of turmeric powder
4 cups of water
2-4 green chilies
2 medium size Potatoes cut into cubes (Optional)
Salt to taste
Instructions for cooking the beans
Soak the beans overnight in water. In the morning wash the beans. In a large pot add the beans and about four cups of water. The beans should be cooked on a stove at medium heat. The water level should be above the beans add salt as desired and cover.
Continue to check on the beans every twenty minutes to see if the water has dissolved and continue to add water gradually after stirring the beans. This should take about an hour. Once the beans are done remove the pot from the heat.
Chop the onion, tomatoes and potato cubes. Crush the garlic cloves and ginger into a paste. On medium heat place a separate pot on the stove add extra-virgin olive oil and the chopped onion until it is translucent. Add the tomatoes, ginger garlic paste and the turmeric cover for about ten minutes until the tomatoes are done.
Add in the pre-cooked Nyayo beans stir and cover for another ten to fifteen minutes. If you would like the beans sauce to be slightly spicy you can add two to four green chilies depending on how spicy you would like the sauce to be. When adding in the tomatoes and ginger garlic paste you can add in the potato cubes, which is optional. Once the beans are done remove from heat. Serve with white rice or chapati. Enjoy!
By: Abdia Adan
