Kenyan black beans ( Njahi), have different names to it, mostly eaten in Kenya by prenant women, and after birth because of the high levels of iron, phosphorous, calcium, magnesium, manganese, copper and zinc in black beans all contribute to building and maintaining bone structure and strength.
This beautiful yet healthy bean recipe is one of my favourites, love the texture of the black bean (Njahi)With a rich flavor that has been compared to mushrooms, black beans have a velvety texture while holding their shape well during cooking. The health benefit is key for me, so check out the step by step way of preparing this lovely dish, you can substitute anything to your liking, the beans need to be soaked over night before boiling them to make them soft.
This is how the beans turns out after boiling them to this lovely brown colour, soft and velvety. Then prepare all your fresh vegetables by washing, chopping and ready for cooking.
Start by adding 2-3 tbsp of olive oil,then add onions sautee until just translucent, toss in chopped fresh tomatoes, coriander, tomatoe paste/puree and cover for few minutes untill the tomatoes have soften.
When tomatoes have soften add carrots and cover for 2-3 minutes then add potatoes let them cook for 10 minutes with a lid on. Don’t forget to add some water or if using vegetables stock.
Add zucchini cook for few minutes until just soft not too soft …
Time to add Black beans ( Njahi) mix them well with the other ingredients, add more water or stock just enough to cover the food, then put the lid on and let it cook for 10-20 minutes, you may add salt if not using stock.
What can I say it looks inviting, am so ready to manch. Enjoy
- Black bean kenyan(njahi)
- Fresh garlic
- Fresh tomatoes
- Olive oil
- Curry/coriander powder
- Tomatoe paste/puree
- Vegetable stock/ water
- Basmati rice.
All that’s left to do Enjoy!