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Sugar Beans Curry

Beans. I love growing them. Cooking beans, well depends on my mood. Eating beans, no I am not jumping up and down. Especially on their own, no. They are good for me I know but they just don’t excite me.

I am however trying to have more vegetarian meals in my diet. Beans are always a good substitute for meat. I especially do not like any faux meat like soy meat. So I have been trying a few recipes to see what I like. And, I really like this bean curry.

Sugar beans are the most common variety of beans grown in Zimbabwe. They look like pinto beans but the streaks are maroon.

The best way to cook beans is to soak them overnight and cook them the next morning. I dont like the taste of the beans when I do it that way so I prefer to boil my beans. To save on power I make a huge batch of beans at a time and freeze what we do not eat, then reheat whenever we eat the rest. I have actually been looking at ways of making food in bigger batches so that I do not cook often or just reduce my cooking times.

Here is the recipe I used for this bean curry.

Sugar Beans Curry

Ingredients

  • 1 cup sugar beans
  • 2 teaspoons canola oil
  • 1 onion chopped
  • 1 teaspoon garlic chopped
  • 1 teaspoon fresh ginger chopped
  • 2 to matoes chopped
  • 3 tablespoon tomato paste
  • 2 teaspoon coriander powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 2 teaspoon chili powder
  • 1 tablespoon chopped coriander to garnish

Instructions

  1. Boil beans until tender. Drain and put in a bowl.
  2. Add oil to the pot on medium heat.
  3. Fry onion until translucent, add the garlic and ginger. Let it cook for 1 min, stir constantly.
  4. Add the tomatoes and tomato paste, Add the spices and keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
  5. Add the beans, stir and let it cook for 15 mins on low heat, stirring occasionally.
  6. Serve with a lime wedge and garnish with some chopped coriander over rice or with sadza.

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