A delicious simple soup inspired by a national dish of Tanzania in Africa. This dish is traditionally served with Ugali, a corn flour porridge and also delicious served with bread and salad!
115 1/2 oz canred beans, drained and rinsedor 3/4 c. dry beans, cooked
2tbspolive oil
1/2small onionchopped
1/2green pepperchopped
1/2tspcurry powder
1/2cupchopped tomatoescanned if not in season
1/2tspsaltoptional
1/4tspfreshly ground black pepper
1 1/2 cupsunsweeetened coconut milk
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Instructions
If using dried beans, soak in large bowl, covered with 2-3 inches of water overnight. Drain, place in pot, cover with fresh water and bring to boil. Reduce heat to simmer, stirring occasionally until desired tenderness is reached, for 1-2 hours.
In a pot or large skillet, heat oil on medium high and sautee onions and peppers for 2 minutes until soft.
Stir in spices and tomatoes, cooking for another 2 minutes.
Add beans and coconut milk. Reduce heat and simmer for 10 minutes.