Githeri (Kenyan Corn and Bean Stew) Nut-Free

Ingredients

• 1 cup Dry Corn Kernels
• 1 cup Dry Kidney Beans
• 1 large Onion
• 2 medium Tomatoes
• 1 medium Carrots
• 1 medium Bell Pepper
• 6 cups Vegetable Broth
• 2 tbsp Vegetable Oil
• 2 cloves Garlic
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the corn and kidney beans overnight in separate bowls.
2. 2Drain and rinse the corn and beans.
3. 3Heat vegetable oil in a large pot over medium heat.
4. 4Add chopped onion and sauté until softened, about 5 minutes.
5. 5Add minced garlic and cook for another minute.
6. 6Add diced tomatoes, carrots, and bell pepper and cook for 5 minutes.
7. 7Add the soaked corn and beans to the pot.
8. 8Pour in vegetable broth and bring to a boil.
9. 9Reduce heat to low, cover, and simmer for 45-60 minutes, or until the corn and beans are tender.
10. 10Season with cumin, coriander, salt, and pepper to taste. Serve hot.

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