Bean Curry 'Chili'
So delicious I had to share. I find it super awesome delicious and healthy when I blend leftovers to thicken stews. First, the flavours have had a chance to 'marinate' some more overnight or for a few days so it acts as a flavour improver, and also it is healthier than regular thickeners because it is basically liquefied real food. In this case I mixed leftover githeri and ndengu. So delicious!
Bean Curry 'Chili'
So delicious I had to share. I find it super awesome delicious and healthy when I blend leftovers to thicken stews. First, the flavours have had a chance to 'marinate' some more overnight or for a few days so it acts as a flavour improver, and also it is healthier than regular thickeners because it is basically liquefied real food. In this case I mixed leftover githeri and ndengu. So delicious!
Open in Cookpad AppSteps
- 1
Blend the tomatoes with your leftovers.
- 2
Caramelize the chopped onions and chili peppers.
- 3
Add the dry spices (don't add the herbs) to the caramelised onions and chili peppers and cook until they emit a strong aroma, being careful not to burn them.
- 4
Add the blended leftovers with tomatoes together with the salt and herbs and cook for 20 minutes. If too thick lighten with water or bean water.
- 5
Squeeze the lemon into the stew.
- 6
Add the beans and simmer for an additional 30 minutes, adjusting the thickness as you go.
- 7
Serve with rice and vegetables.
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