Kenyan Bean Stew (Githeri)

Ingredients

• 1 cup Dry kidney beans
• 2 cups Corn kernels (fresh or frozen)
• 2 medium Potatoes
• 1 medium Onion
• 2 medium Tomato
• 1 medium Carrot
• 4 cups Vegetable broth
• 2 tbsp Vegetable oil
• 2 cloves Garlic
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1The night before you plan to cook, place the 1 cup dry kidney beans in a bowl and cover them with plenty of water. Let them soak overnight. The next day, drain the soaked beans and rinse them well under cold water.
2. 2Prepare your vegetables: cut the 2 medium potatoes into 1-inch cubes, dice the 1 medium onion, dice the 2 medium tomatoes, and cut the 1 medium carrot into 1/2-inch pieces. Finely mince the 2 cloves garlic.
3. 3Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the diced onion and minced garlic. Cook, stirring occasionally, for 3-5 minutes, or until the onion is softened and translucent.
4. 4Add the diced tomatoes and the 1/2-inch carrot pieces to the pot. Cook for another 5-7 minutes, stirring frequently, until the tomatoes begin to break down and soften.
5. 5Add the drained kidney beans, 2 cups of corn kernels, and the 1-inch potato cubes to the pot. Pour in the 4 cups of vegetable broth. Stir everything together and increase the heat to bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 45-60 minutes. Stir occasionally. The stew is ready when the kidney beans and potatoes are tender when pierced with a fork.
7. 7Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste the stew and add more salt or pepper if you think it needs it. Serve the Kenyan Bean Stew hot.

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