Hearty beans stew with a tomato based sauce spiced with ginger, garlic and anise ready in 30 minutes with already cooked red beans. Use different beans for variation.
Any beans lovers in the house?
Beans are mostly part of our weekly food menu.
My mother’s store was smelling good with some sort of spa scent when I walked in last week. After boggling with my mind on where the smell is coming from, I realized a customer had left a huge bag of fresh anise seeds. Though we use anise seeds a lot, the smell has never being lovely like the one that was gradually coming out of the bag. Well I went home and made beans stew featuring garlic, ginger and anise seeds.
It was lovely.
- 1 cup red beans soaked overnight
- 2 onions
- 4 tomatoes
- 2 cloves garlic
- 1 inch ginger
- 1/4 teaspoon anise seeds
- 1 bay leaf
- 2 tablespoon turkey berries optional
- Vegetables of choice (carrots, bell pepper, cauliflower etc)
- 3 tablespoons vegetable oil
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Bring the beans to a boil till cooked through. Add salt at the later part of the cooking. Blend one onions, tomatoes, pepper, garlic, ginger, anise seed and turkey berries together, set aside. Slice or chop the other onion.
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Put about 3 tablespoons of oil in a medium saucepan on medium heat. Add the chopped or slice onions and bay leaf. Fry till the onions are caramelised. Add the blended onions, tomatoes, pepper etc. Bring to a simmer till cooked through for about ten minutes and tomatoes does not taste raw.
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Add the boiled beans, vegetables of choice, taste and adjust for salt. Simmer for three minutes or longer till desired tenderness of vegetables is achieved. Serve with any side of choice.
Check out these beans recipes
Creamy bambara beans sauce
